Grease an 8x8 baking dish with butter or coconut oil.
In a large bowl, whisk together all ingredients from Step 1.
In a medium saucepan over low-to-medium heat, add all ingredients from Step 2 and stir until melted. Once melted, pour into Step 1 bowl and mix. Then, add Step 3 ingredients to the same bowl and mix until well combined.
Pour batter into greased baking dish and bake for 30 to 40 minutes or until center is not jiggly. Let cool.
Line a pan with a silicone mat or parchment paper and use a small scoop to form ~30 truffle balls. Place pan in the refrigerator and let cool for a few hours or over night until truffle balls are hardened. When truffles are cooled enough, begin making chocolate coating.
Remove truffle balls from refrigerator and dip in the chocolate coating until well coated. Place back on the lined pan and sprinkle with sea salt. Refrigerate for another few hours until chocolate coating is solid. Store in the refrigerator.
To make the Chocolate Coating
Add all ingredients for chocolate coating (except sea salt) to a medium saucepan or double boiler and melt over low-to-medium heat, stirring occasionally.