1. Heat the coconut oil and sugar together in a saucepan set over low heat, stirring with a wooden spoon until the oil has melted and the sugar has dissolved. Add the almond butter, chocolate, a pinch of scrunched sea salt and all the vanilla seeds. Continue to stir gently until the chocolate is two-thirds melted. Remove from the heat and continue to stir intermittently until smooth and shiny.
2. To make square truffles, pour the mixture into an 8-inch (20 cm) square brownie pan lined with parchment paper. To make scoopable truffles, you can use a pan as above or a shallow bowl, about 8 inches (20 cm) in diameter. Either way, set the truffle mix aside to cool, then scatter with the remaining scrunched sea salt. Chill for 2 hours, until set solid.
3. Transfer the coating ingredients you want to use into shallow bowls; the amount you’ll need will depend on how many different coatings you use in a batch, but make sure the bases of the bowls are covered generously to get an even covering.
4. To make square truffles, turn the mixture out onto a cool work surface and slice into small squares (the mixture is rich) then roll each gently in a coating. To scoop out curls, leave the mixture at room temperature for 15 minutes or so (this is a bit trial and error as weather and kitchen temperature vary so much), then scrape the surface with a teaspoon to scoop into curls and rough spirals. Roll each gently in a coating and keep cool or, if they feel soft, return them to the fridge to set the mixture up.
5. The coated truffles will last for 2 weeks or so if they are kept chilled in a sealed container. Or freeze them for a good month, defrosting in the fridge overnight when you need them.
Recipe from Good Veg: Ebullient Vegetables, Global Flavors–A Modern Vegetarian Cookbook © Alice Hart, 2016. Photographs © Emma Lee, 2016, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com