Place almond butter, coconut oil, maple syrup and cacao powder in the bowl of a food processor. Process until smooth, stopping to scrape down sides as needed.

Stop processor and add coconut flour. Process just until a ball of dough starts to form. Add peppermint extract and process again until mixed well. May need to add an extra 1/2-1 Tbsp. of coconut flour for dough to come together.

Working quickly, roll dough between your palms to form 12 equal-sized balls. Place on plate in the fridge and allow to chill at least 30 minutes.

When ready to dip, place chocolate chips and coconut oil in glass bowl set over a pan of simmering water to simulate a double boiler. Stir occasionally until completely melted and smooth. (You can also do this in microwave for 20 second increments)

Using a fork or wooden skewer, work quickly and carefully dip truffles one at a time into the melted chocolate, rolling and dunking until evenly coated on all sides. Sprinkle with crushed candy canes, if desired.

Transfer to a parchment lined baking sheet and return to the fridge until chocolate hardens.

Store truffles in a covered container on the counter for up to 3 days or in the fridge for up to 2 weeks. If refrigerated, allow truffles to sit at room temperature for 20 minutes before serving to allow centers to soften a bit.