In a medium bowl, mix together the softened butter, maple syrup, and vanilla until combined.
Add in your flours and fold until incorporated.
Chill in the fridge for about 30 minutes
In a microwaveable bowl, melt the white chocolate and coconut oil until melted, stirring every 30 seconds. Stir until smooth.
Use a tbsp to grab the dough and roll into a ball in your hand.
Drop it in the white chocolate and use another spoon to coat the truffle.
Place the ball on a parchment lined baking sheet.
Once the balls are coated with chocolate, add your sprinkles! Place in the fridge for a half hour to harden. Enjoy!
