Pour chocolate chips and almond butter into a small pot and place on the stove over the lowest heat possible. Stir constantly, turning off the heat as soon as about half the chocolate is melted- the rest will continue to melt from the heat of the pot. Once all the chocolate is melted, add salt and hemp-infused coconut oil, stirring until completely smooth.

Allow the chocolate mixture to harden by either: placing the pot directly into the fridge for about 90 minutes, pouring into a shallow bowl and placing in the fridge for about 60 minutes, or letting sit at room temperature for 2-3 hours. Alternately, this mixture can be made up to a week in advance of rolling into truffles: simply store in the fridge and allow to sit at room temperature for about 20 minutes before scooping.

When chocolate mixture is firm enough to scoop, use a small cookie scoop or a heaping tablespoon to portion truffles into balls. Gently roll between the palms of your hands to help smooth them out, then pour the cocoa powder into a small bowl and roll each truffle in cocoa.

These truffles have the silkiest texture when stored at room temperature (up to 1 week), though will last for up to a month in the fridge. If chilled, remove truffles 15 minutes before serving to allow them to soften up. These truffles will absorb most of the cocoa powder after about 1 day of sitting, but can always be re-rolled in cocoa before serving, to make them look pretty again!