¼cupalmonds - walnuts, or hazelnuts, roughly chopped
20Medjool dates - pitted and roughly chopped
½cupcocoa powder - preferably high-quality
1-2teaspoonscoconut oil - use 2 if mixture seems dry
1teaspoonvanilla extract or brandy - optional
Pinchof fine sea salt
Additional cocoa powder and/or unsweetened coconut flakes for coating
Instructions
Blend the mixture: Add all ingredients to a food processor and pulse until a moist, sticky dough forms. The mixture should hold together when pressed between your fingers.
Shape the truffles: Transfer the mixture to a plate. Lightly oil your palms and pinch off small portions, rolling them into balls slightly smaller than a ping-pong ball (about 1 tablespoon each).
Coat and store: Roll the truffles in cocoa powder, coconut flakes, or a combination of both. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
Notes
Tip: If the mixture is too sticky to roll, chill it in the refrigerator for 15-20 minutes first.