In a medium mixing bowl, stir together the peanut butter, maple syrup, almond flour, vanilla and add salt to taste. Once thoroughly combined, let sit for 5 minutes. If the mixture is firm enough to easily shape into balls, move on to the next step. Otherwise, mix in 1/2 teaspoon of coconut flour at a time until the dough is firm enough. Wait about a minute or two after adding it to judge its consistency.

Roll the mixture into 16 balls. I used 19 grams or slightly more than a level tablespoon per ball.

Then roll into ovals and pinch the ends to create football shapes. If you find yourself re-rolling several times and the dough becomes dry, a tiny bit of water or vanilla can be added.

Place a piece of parchment paper or a Silpat on a cutting board or something else flat that can fit in your refrigerator. Place the milk chocolate chips and coconut oil in a very small saucepan over medium-low heat. Stir until melted. Remove from the heat. Dip the top of one football into the chocolate, and then use a small fork to flip over and cover the rest of the football in chocolate. Shake the chocolate-dipped truffle back and forth briskly but gently to drizzle away the chocolate. Place on the parchment paper. Repeat with the remaining footballs. Place in the refrigerator for 1 hour or until the chocolate has hardened.

Place the white chocolate chips in a very small saucepan over medium-low heat. Stir until melted. Remove from the heat. Place the white chocolate in a piping bag and pipe on the white lines of the football. I used a knife to wedge under the footballs to make piping the lines around the sides easier. It takes a little practice so leave the best looking footballs for last!

Keep refrigerated until ready to use / serve. They'll keep well for several days. They'll sweat as they come to room temperature but the liquid disappears after about an hour. If you're worried about it, make these truffles on the day of serving and store at room temperature.