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Add almond flour, cocoa powder, maple syrup, vanilla and salt to a medium mixing bowl. Mix until a dough forms. Stir in chopped dates.
Roll into balls (about 2 tablespoons per ball) and place on a parchment lined plate or baking sheet.
Transfer to the freezer for 10 minutes or so.
Place sunflower butter and chocolate in a small microwave safe bowl. Microwave in 30 second intervals, stirring in between, until smooth and creamy.
Remove truffles from the freezer. Gently roll in sunflower butter chocolate bath and return to parchment-lined plate. Immediately top with more flaky salt.
Let harden at room temperature or return to the freezer for 20 minutes or so.
Enjoy!!
Store leftovers covered in the refrigerator