1Cut parchment or waxed paper to fit cookie sheet or plate. Mix almond butter, confectioners' sugar and vanilla in a bowl. Roll into 20 balls and place on waxed paper. Freeze for 1 hour.
Note: You can use store bought almond butter or make your own. Check out my recipe!
2Chop chocolate into small pieces. Place in double boiler (glass or metal bowl above boiling water in a pan) and stir until melted. Remove bowl from heat as soon as the chocolate is fully melted.
3Roll almond balls in chocolate. Use a spoon to move them around and remove from chocolate. Place truffles on waxed paper again after each is covered in chocolate. Sprinkle fleur de sel or salt over each. Refrigerate or freeze for 30 minutes before serving. Store in closed container in fridge for up to 3 days (if you can keep them that long!).