In a large mixing bowl, combine your chocolate spread, coconut flour and maple syrup. If the batter is too thick, add extra syrup until a thick, creamy dough remains.
Line a large plate with parchment paper. Using your hands, form small balls and place on the plate. Refrigerate.
Melt your chocolate. Remove your truffles from the fridge. Moving quickly, dip each truffle in the melted chocolate, ensuring they are all evenly coated.
Place back on the plate and refrigerate until firm.
Notes
TO STORE. Store these truffles at room temperature or in the fridge for up to 2 weeks. Always keep them in an airtight container. TO FREEZE. You can also freeze the truffles for up to 2 months. Put sheets of parchment paper in between the truffles to prevent them from sticking to each other.