Grind the cacao nibs, sliced almonds and salt in the workbowl of a food processor for several minutes, till powdery.  Remove and reserve 2 tablespoons of the mixture.  Add the coconut oil to the ground mixture and continue to mix, slowly pouring the agave syrup and vanilla through the feed tube - mixture should pull together into a ball.  Stop and scrape the sides as you go, to ensure even mixing.

To form and roll the truffles:
Toss the reserved cacao and almonds with the cup of coconut and place in a small bowl.  Scoop and roll the truffle mixture into walnut size balls, about 1 1/4 inch diameter.  Roll and press the truffles in the  bowl, pressing gently yet firmly to ensure they are evenly coated.  Place the finished truffles on a platter or sheet pan and allow to sit for a few minutes.  Store at room temperature for several days or freeze for longer periods of time and warm to room temperature to serve.

Makes about 3 dozen truffles

* raw coconut oil, solid at room temperature, is readily available in natural foods stores.