Add the cacao butter to a medium saucepan and heat over low heat until melted. Remove from heat as soon as it is melted.
To a small mixing bowl, add the powdered sugar, vanilla, and salt. Pour in the melted cacao butter and whisk until smooth.
Add the almond milk and whisk for about 30 seconds. Let the mixture rest for about 10 minutes at room temperature. Whisk again for another 30-60 seconds, or until smooth. The mixture should have the consistency of condensed milk, liquid but slightly thick.
Transfer the bowl to the refrigerator and chill for 3 hours, or until set.
Scoop out balls of about 2 teaspoons and roll them between your hands to shape it into balls. Coat the balls with the shredded coconut and transfer to a container or plate. Store in the refrigerator and enjoy chilled!
White chocolate truffles will keep for up to 7 days in the refrigerator or 1 month in the freezer.
Ingredients are given in grams as it can be difficult to measure cacao butter with cups.