INGREDIENTS

For the truffles:2 cups pitted medjool dates, coarsely chopped
1 cup boiling water
1 cup raw almonds
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/2 teaspoon sea salt
3/4 cup coconut flour
3 tablespoons unsweetened cocoa powder

For the chocolate coating:8 ounces dark chocolate (70% cacao content or higher), cut into small shards
2 tablespoons coconut oil
1/2 cup boiling water
1 cup unsweetened shredded coconut

INSTRUCTIONS

1. Place dates in a small bowl. Pour 1 cup boiling water over them and let stand until cool, about 40 minutes. Process almonds in a food processor until creamy, about 7minutes. Transfer the dates and liquid to the food processor. Add coconut oil, vanilla and salt; puree until smooth, scraping down the sides once or twice. Add coconut flour and cocoa and process, scraping the sides occasionally, until a thick dough-like paste forms. Refrigerate until very cold, about 2-3 hours.
2. Line a baking sheet with parchment paper or foil. Using 1 tablespoon per truffle, roll the mixture into 40 balls. Place the chocolate and coconut oil in a heat-safe bowl and pour boiling water over it. Stir gently with a spatula until the chocolate is smooth. Place shredded coconut in a separate shallow dish.
3. Use a fork to dip each ball in the melted chocolate a couple times, until well coated. Let the excess chocolate drip off and transfer the truffle to the coconut. Roll to coat and transfer to the prepared baking sheet. Repeat with the remaining balls.
4. Transfer the baking sheet to the refrigerator and chill until the chocolate is set, about 1-2 hours.