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 them into balls. Coat the balls with the shredded coconut and transfer them 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.
Notes
Ingredients are given in grams as it can be difficult to measure cacao butter with cups.