In a food processor or blender, puree each fruit individually and pour the puree into separate bowls.

Add two tablespoons of melted coconut oil into each puree and stir to combine.

Add approximately 1/4 cup coconut flour to each puree and stir until a soft dough forms. Some fruits require more flour, some less. Use a small amount of flour and mix a little at a time until the dough will stick together when a ball is formed.

Spoon out a tablespoon of dough and form into a ball using your hands. Roll the truffles in either the chopped almonds or the coconut flakes to coat. Place the coated balls on a tray. Refrigerate for about an hour to firm them.