prepare the base: add the freeze-dried blueberries, medjool dates, prunes, almond butter, flax meal, vanilla extract, dairy-free milk, and sea salt to a food processor.

pulse the mixture: pulse several times, then process until a thick, slightly sticky dough forms. scrape down the sides as needed to make sure everything is evenly blended.

add psyllium husk last: sprinkle in the psyllium husk powder and pulse again just until fully incorporated. this step keeps the texture smooth and prevents over-thickening while blending.

form the truffles: line a tray with parchment paper. transfer the mixture to the pan and press it evenly into a flat rectangle about 3/4-1 inch thick. the dough will b sticky, so you can slightly wet the tips of your fingers to mold. should be about 6 in x 8 inch to create 24 small squares.

freeze: place the pan in the freezer for about an hour, or until the mixture is firm enough to slice. cut into squares: remove from the freezer and cut into 24 equal square truffles.

melt the chocolate: in a small bowl, melt the dark chocolate chips and coconut oil together until smooth (use 20-second microwave intervals or a double boiler).

coat the tops: spoon a small amount of melted chocolate onto each square, spreading it gently to cover just the top. set and store: return the truffles to the freezer for 10–15 minutes, or until the chocolate topping hardens. store in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.