Add 2 tablespoons non-dairy butter spread, sugar, 1/4 cup almond milk, corn syrup and salt to a small, clean saucepan. Heat to 245° F on a candy thermometer; turn out a parchment-lined baking sheet. Let the mixture cool to room temperature and scoop 1/2 teaspoon size pieces out onto parchment paper. Refrigerate for 20 minutes. Carefully roll each lump into a small ball and refrigerate again until ready to use.

Place chocolate chips in a stainless steel bowl. Heat 3/4 cup plus 1 tablespoon almond milk until just simmering and pour over chips. Mix thoroughly until all chocolate is melted and smooth; stir in remaining 1 tablespoon and 1 teaspoon vegan butter spread. Place mixture in a clean container and refrigerate for at least 6 hours.

After ganache is set, use a scoop or a couple spoons to portion out the truffles onto a sheet pan. Refrigerate the portioned ganache until cool. Shape the truffles by first pressing some of the caramel into the middle of the ganache and then rolling the truffles into balls. When finished, place the shaped truffles back in the fridge while preparing the tempered chocolate.

Add 2/3 of chopped chocolate to a double boiler over medium-low heat. Stir often until it reaches 118° F. Remove the bowl from the double boiler. It is important that steam never gets into the chocolate, otherwise it will seize.

Beat in remaining chopped chocolate and let the mixture cool to 82° F. Bring the temperature up to 88° F. The chocolate is ready to use. Keep the temperature between 80° F and 88° F, never going above 90° F. Test a small amount at the end of a spoon, letting it sit and harden for a couple minutes. The chocolate should look glossy and not have any streaks in it.

Dip reserved ganache truffles into the chocolate and transfer to parchment paper using a fork. While the coating is still warm, sprinkle the truffles with a pinch of sea salt.

Special notes:

This recipe will make more coating than is needed, but it is very difficult to make tempered chocolate with less.