Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In large bowl, whisk together the almond flour and coconut sugar. Add the almond butter, vanilla, and almond milk. Stir together with a rubber spatula or spoon. Then, add the mini chocolate chips. It may not come together at first, but if you keep mixing— and even use your hands for a minute— it will all come together. 

Using a cookie scoop the dough— about 2 teaspoons of mixture per truffle— roll together with your hands and drop the balls onto the lined baking sheet. Important: while working on step 4, place the truffles in the refrigerator for 15 minutes. Sometimes I leave in an additional 15 minutes if it's very hot and humid out.

For the chocolate: Melt the chocolate in the microwave by placing in a medium heat-proof bowl. I typically use this liquid measuring cup— the depth makes it easier for dipping. Melt in 15 second increments in the microwave, stirring after each increment until completely melted and smooth. 

Dip each truffle completely into the chocolate using a dipping tool or fork. When lifting the ball out of the chocolate, tap the dipping tool gently to allow the excess to drip off. Place balls back onto the baking sheet after you dip each one. The chocolate should start to set but to speed up the process refrigerator for 30 minutes or until chocolate has completely set before serving.