20 Medjool dates, seeded and halved (plump & slightly glossy)
1/2 tsp. vanilla extract
1/3 cup creamy almond butter
1/3 cup unsweetened shredded coconut
1/3 cup plus 1 Tbsp. natural cocoa powder
1/2 tsp. sea salt
1 tsp. cinnamon
1/3 cup toasted almonds, well chopped
Put the dates and vanilla in a food processor and run until a chunky paste forms. Add the almond butter and pulse a few more times. Add the coconut, cocoa powder, salt and cinnamon and pulse a few more times. The mixture should be a tad crumbly, but press between your fingers and stick together. If it seems too wet to hold in a ball, add more coconut, if too dry, add a touch more almond butter or a spash of water.
Roll a heaping Tbsp. of the mixture between your palms to form a ball. Repeat with remaining mixture. Put your chopped almonds on a plate and roll each truffle in the almonds (apply a bit of pressure to get them to adhere). Place the plate in the fridge to chill for at least an hour. Truffles will keep covered in the fridge for a couple weeks.