In a large bowl, mix together the peanut butter, desiccated coconut, almond meal and syrup until well combined. You may need to finish mixing with your hands and form into a dough.

Shape mixture into walnut shell-sized balls.

Place truffles onto a tray lined with baking paper. Place in the freezer while you melt the chocolate.
In a bowl over a pot of simmering water on a low heat, melt the chocolate, stirring occasionally. You could also melt the chocolate in the microwave.

Once chocolate has melted, take truffles out of the freezer and roll them in the melted chocolate. I used a spoon to coat the truffle on all sides and then carefully lifted the truffle out and onto the baking paper. Repeat with remaining truffles.

Pour any remaining melted chocolate over the truffles, to coat more thickly.

Sprinkle each truffle with a pinch of salt, chilli pepper or chopped vegan candy canes.

Return the truffles to the freezer and chill until firm.

Store in the fridge.