Makes 17

Ingredients:

12 soft fresh dates, pitted

1/4 cup whole raw almonds

2 TBSP natural smooth almond butter

1/4 cup unsweetened cocoa powder

Directions:

Step 1: Place the dates, almonds, almond butter and cocoa in a food processor and process until smooth. You might need to scrape down the sides of the processor with a spatula between pulses, just to make sure everything combines.

Step 2: Line a tray with non-stick baking paper. Using a sifter or sieve, sift the extra cacao into a shallow bowl.

Step 3: Using clean hands that are wet with a little bit of water (to combat stickiness), roll 2 teaspoons of the date mixture into a ball. Add it to the cacao ad give the bowl a little shake to coat. Place the truffle on the prepared tray. Repeat with the remaining mixture and cacao.

Step 4: Place the tray in the fridge, taking out the truffles just as you’re ready to eat them. You can store the truffles in an airtight container in the fridge for up to one week.