Soften the vegan butter (I use Earth Balance Buttery Spread), but do not completely melt it. Add the salt and vanilla, then mix together.

Add the vegan powdered sugar and mix it in.

Add the whole can of sweetened condensed coconut milk and mix it in.

Finally, add the unsweetened coconut flakes and mix well until the mixture is evenly blended.

Cover tightly with plastic wrap and set aside for two hours.

The mixture will thicken as it sits so you will be able to scoop and shape it. Scoop the mixture onto waxed paper. I used a size 60 scoop which is equal to two level teaspoons. You should get 48 truffles this size.

Smooth out the edges so there are no coconut bits sticking out too far. Press a roasted almond into the top of the ones you want to make into almond joy truffles.

To coat each center, start by placing one upside down into the tempered chocolate. Use a fork to gently flip the center over and then lift it out of the chocolate. Scrape the excess chocolate off on the edge of the bowl, then place the dipped truffle onto waxed paper. (You will probably need to use your finger to push the truffle off the fork.) Sprinkle the wet tops of dipped almond joy truffles with chopped almonds if desired.

Make another batch of tempered chocolate and dip the second half of the centers.

Let all of your truffles fully harden before packaging them. Store in a container at room temperature for up to two weeks.