For the coatings: if you want a cocoa powder coating, roll the truffles in cocoa powder and shake lightly in a sieve to remove excess cocoa powder. For the nut coating, roll the truffles in the finely chopped almonds. For the chocolate coating, melt the dark chocolate and coconut oil in the microwave in 20-second increments, stirring between each, until completely smooth. Use a fork or dipping tool
to dip each truffle in chocolate, letting the excess drip off before placing on the parchment. Sprinkle with flaky sea salt and let set completely in the refrigerator.