Line a baking sheet with parchment paper and set aside.
Stir together applesauce, coconut sugar, maple syrup and vanilla extract together in a mixing bowl.
Stir in oat flour and salt.
Fold in 1/2 cup dark and 1/2 cup white chocolate chips. Place the dough in the mixing bowl in the freezer for 10 minutes.
Use a small cookie scoop (I used a #50 disher) to scoop out dough. Then, form into balls with your hands. The dough will be slightly sticky. Place dough balls onto parchment-lined baking sheet (makes approximately 20 dough balls). Place the cookie dough balls on baking sheet in freezer for 10 minutes.
While the dough balls are in the freezer, make the chocolate dip. Add 1/2 cup white chocolate chips to a small microwave-safe bowl and 1/2 cup dark chocolate chips to another small microwave-safe bowl. Add 1 teaspoon of coconut oil to each bowl. Microwave the dark chocolate in 20-second intervals, stirring between each one, until chocolate is smooth. Microwave the white chocolate in 10-second intervals, stirring in between, until smooth. The white chocolate takes less time to melt than the dark chocolate, so be sure to keep an eye on it as it will burn easily and re-solidify. Set both bowls of chocolate aside until ready to use. The chocolate needs to cool down slightly so that the dough balls don’t melt when you dip them.
Place one dough ball onto a fork and dip into the melted chocolate, making sure it is fully coated. To remove excess dripping chocolate, gently tap the fork against the bowl. You can also use a special tool designed for dipping items into chocolate instead (*see notes below). Use the white chocolate for half of the dough balls and the dark chocolate for the other half.
Place the chocolate-coated dough ball onto the parchment-lined baking sheet. Repeat until all of the dough balls have been covered with chocolate.
Dip a small spoon into the melted white chocolate and using a back and forth motion, drizzle a line of chocolate across the top of each dark chocolate-coated truffle. Then, repeat using the melted dark chocolate to drizzle the white chocolate-coated truffles. Place the truffles in the freezer on the baking sheet for 10 more minutes.