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In a medium bowl, mix together the softened butter, agave nectar, and vanilla until combined.
Add the blanched almond flour and salt.
Use a rubber spatula to fold the ingredients together until very well incorporated.
Chill for at least 30 minutes.
In a small, microwaveable bowl, melt the white chocolate and coconut oil until melted, stirring every 30 seconds. Stir until smooth.
Use two teaspoons or a small cookie scooper to scoop the dough batter out into your hands. Roll the dough between your hands to make it smooth.
Drop it into the white chocolate and use another spoon to coat the ball with white chocolate.
Place the ball on a baking sheet or cutting board lined with parchment paper.
Once all the balls are coated with chocolate, sprinkle them (I used Christmas colors!) and chill in the fridge for 30 minutes or until the chocolate is hardened.