• Line a large cookie sheet with wax or parchment paper. A silicone mat can also be used as an alternative.
• Combine coconut flakes and vegan-sweetened condensed milk in a medium mixing bowl. When pressed together, the mixture should retain its shape.
• If it doesn't hold its shape, add a tablespoon of condensed milk at a time until it does.
• Scoop 1.5 tablespoons of the coconut mixture, shape it into balls, and place them on your prepared cookie sheet. Place one almond on top of each pile.
• Place the mounds in the refrigerator until firm for about 30-minutes or in the freezer for faster cooling time.

Chocolate Dip

• Melt chocolate using a large microwave-safe bowl according to package directions until just melted. Avoid overheating.
• Using a spoon, gently pour melted chocolate over the truffle. Lift the truffle out of the chocolate with a fork and allow any excess chocolate to drain back into the chocolate bowl.
• To help remove extra chocolate, lightly tap it against the side of the bowl. Allow the truffles at room temperature to let the chocolate harden. Return the truffles to the lined tray.
• Serve these lovely truffles immediately. For leftovers, store them inside the refrigerator in an airtight container to retain their freshness.