Place the creamer in a heavy saucepan over low heat. Add the chopped chocolate, agave nectar, buttery spread, and vanilla. Heat and stir until the chocolate is melted and smooth.
Place the mixture into an 8-inch square pan and chill in the refrigerator for about an hour to firm.
Toast the almonds and coarse crush in a food processor, short pulses (1 cup will equal ½ cup of crushed, chopped almonds).
When the chocolate is firm, remove from refrigerator and using a teaspoon form a ½-inch to ¾-inch ball. Roll each in the almonds and the other side in coconut if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chocolate-almond-truffles