ALMOND DATE TRUFFLES

I'm not sure who to give the credit for this idea - there are versions all over the internet for these vegan/gluten free treats. Below are my measurements but cheers to the mystery person who invented this combo. Some dates can be super dry and hard, but for this recipe, you want to try to get your hands on some that are plump and slightly glossy, with no crystalized sugar on the surface. I get really have good luck at Costco or Trader Joes. You can taste the good quality cocoa here, so while a bit pricier, I like Scharffen Berger or Valrhona. 20 Medjool dates, seeded and halved 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.