Mix together almond butter and maple syrup until fully combined and smooth. Add coconut flour and stir until almond butter begins to thicken and turns into a dough.
Roll 1 tablespoon of dough into small balls and place on a parchment-lined baking sheet. Repeat until no dough remains. Set aside.
Melt the chocolate over a double boiler until completely smooth. Use 1 cup if you want chocolate covered truffles and use 1/2 cup if you want just a chocolate drizzle on top. If dipping, use a fork dip the almond butter balls into the chocolate and return them to the baking sheet. If drizzling, use a fork to drizzle the melted chocolate over the balls. Sprinkle with sea salt if desired.
Place in the fridge for 1 – 2 hours, until chocolate has hardened. And of course, enjoy!