Prepare the Fruits:

Wash and dice the mixed fresh fruits into small, bite-sized pieces. Set aside.

Toast the Oats:

In a dry skillet, toast the rolled oats over medium heat until they turn slightly golden and fragrant. This should take about 5-7 minutes. Stir frequently to prevent burning. Remove from heat and let them cool.

Make the Truffle Mixture:

In a mixing bowl, combine the almond butter, honey or maple syrup, vanilla extract, and a pinch of salt. Mix until well combined.
Add the toasted oats to the mixture and stir until everything is evenly incorporated.
Gently fold in the diced fresh fruits and shredded coconut. If you're using dark chocolate chips, add them at this stage as well.

Shape the Truffles:

Line a baking sheet or tray with parchment paper.
With clean hands, scoop out portions of the mixture and roll them into bite-sized truffle balls. Place each truffle on the prepared baking sheet.
If the mixture is too sticky, you can wet your hands slightly with water to make rolling easier.

Chill the Truffles:

Place the baking sheet with the truffles in the refrigerator and let them chill for at least 30 minutes. This will help them firm up.

Serve:

Once the truffles have chilled, transfer them to a serving platter.
Garnish with additional shredded coconut, fresh berries, or a drizzle of honey if desired.