Line a small baking sheet with parchment paper and set aside. If you’re going to add toppings to your truffles, place a couple of tablespoons of topping ingredients in separate small bowls and set aside.
Add coconut and greens powder to the bowl of your stand mixer or food processor with dough blade, or a large bowl and use a handheld mixer. Mix until coconut is covered in greens, then add coconut oil.
Mix until everything is combined. The mixture should hold together nicely.
Scoop dough, about 1 tablespoon at a time, into the palm of your hand. Roll lightly and place on prepared baking sheet. Repeat with remaining dough. Mixture should make 14 truffles.
Once completed, transfer baking sheet to the fridge to cool for 15 minutes.
Store in an air-tight container in the fridge for 5 days, or freezer for 2 months.