add sunflower seed butter, coconut oil, honey, vanilla, almond flour, flaxseed meal and salt to a large bowl. Please note that you may find a thin layer of oil in the sunbutter jar that separates from the butter and rises to the top. Be sure to mix oil and butter together before scooping into bowl.
using your hands mix until all ingredients are incorporated (I like using gloves when mixing so the oils from my skin do not get into the mixture)
roll the dough into 1-inch balls and place them on a sheet of parchment paper and refrigerate for 30 minutes (using 2 teaspoons for each truffle will yield about 14 truffles)
melt the chocolate chips in a double boiler along with the cacao butter
dip each truffle in the melted chocolate, one at the time, and place them back on the pan with parchment paper
top with chopped almonds and refrigerate until the chocolate is firm