Add all the ingredients to a food processor and pulse. Divide mixture into small round balls (7g). Chill in fridge.
Melt carob chips (about 1 cup) and add a small amount of coconut oil (about 1/2-1 teaspoon) until you get the consistency you want.
Dip truffles in the carob and place on parchment paper. Let chill in fridge. Enjoy!