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In a medium bowl, mix the almond butter, maple syrup, and vanilla together until smooth.
Add the almond flour, sifted cocoa powder, and salt to a small bowl and whisk to incorporate.
Combine the wet and dry ingredients until a sticky dough forms.
Add the funfetti sprinkles, mini chocolate chips and fold to incorporate.
Using 1-2 tbsp of dough, form into truffles.
Repeat with remaining dough.
Transfer to freezer while you melt the chocolate.
For the chocolate, combine the dark chocolate chips and coconut oil together in a bowl, and microwave for 15 second increments stirring between each interval until smooth and glossy.
Submerge each truffle in the melted chocolate, place back on the sheet, and top with extra sprinkles and flaky salt.
Repeat with remaining truffles.
Transfer to freezer to set for one hour.
Enjoy!
Stores best in freezer.