In a large bowl, whisk together the sunflower seed flour, sweetener, cocoa powder, and salt. Stir in the melted butter and extracts until the dough holds together. If it is too crumbly, add water a little at a time until it's more cohesive.
Scoop the dough out by the rounded tablespoon and squeeze in your palm a few times to help it stick, then roll into a ball. Place on a waxed paper lined cookie sheet and repeat with remaining dough (you should get about 30 truffles).
Freeze 1 hour.
Chocolate Coating
In a heatproof bowl set over a pan of barely simmering water, combine the dark chocolate chips and half of the cocoa butter or coconut oil. Stir until melted and smooth. Stir in half of the peppermint extract.
Drop a frozen truffle into the chocolate, tossing to coat thoroughly. Lift out with a fork and tap gently on the side of the bowl to remove the excess chocolate. Dip about half of the truffles.
Return to the baking sheet to set. If using sprinkles to decorate, add them right away before the chocolate hardens. Repeat with remaining truffles.
Repeat with the white chocolate, the remaining cocoa butter, and peppermint extract. (Stay near the white chocolate at all times, stirring until smooth, as it's more finicky and likely to seize).
You can also use any leftover white chocolate to drizzle over the dark chocolate coated truffles.
Set in fridge for 20 minutes or so until chocolate is set.