Toast your chopped unsalted pecans and unsweetened coconut flakes in a dry nonstick skillet over medium-low heat. When ready, set aside.
Next, add the chocolate to a microwave-safe glass bowl and melt the chocolate for 1 minute 30 seconds. Be careful, your glass bowl may be hot!
When ready, give the chocolate a nice mix until it is smooth and creamy. Next, add in the almond flour and vanilla extract. Mix until you find it too hard to mix. Then dump all of the chocolate almond mixture onto a flat surface and knead until a dark chocolate dough forms. Know that the longer you knead it, the stickier it will become. With that in mind, knead it just until it becomes a smidge sticky.
Make 8 small balls out of the chocolate dough. Set aside.
In a separate bowl, add the toasted pecans, toasted shredded coconut, a pinch of kosher salt, and pure maple syrup. Mix to combine. The mixture should be sticky and chunky.
PUTTING IT ALL TOGETHER
Add the chocolate ball to the toasted coconut and pecan mixture. Roll it around until all sides are completely covered. Continue to shape it into a ball.
Complete each step until you've made 8 truffles.
Enjoy immediately while they are soft or place them into a container with a lid and store into the fridge and enjoy it when you are ready for a sweet snack.
If you cannot find unsweetened shredded coconut, use unsweetened coconut chips, and give them a fine-chop (which is what I did). Are you on a keto diet? Make sure to use sugar-free chocolate and sugar-free maple syrup.