Dark Chocolate Almond Truffles
[ Vegan]

First, let's toast the almonds. Heat a small skillet over medium heat for 2 minutes. Add the chopped almonds and cook, stirring occasionally, for about 5 minutes or until they are lightly browned. Transfer to a bowl to cool and set aside for now.

Place the coconut in your food processor and process until you have tiny flakes, a little bigger than sesame seeds. (Don't over process or you'll end up with coconut flour!) Transfer to a small bowl and set aside for now.

Place the dates (unsoaked) in the food processor. Pulse until they are chopped into tiny pieces and are starting to become a paste. If it clumps up in a ball while processing, remove the lid and break it up and then continue pulsing.

To the food processor, add the cocoa powder, almond butter, non-dairy milk, almond extract, vanilla and salt. Process until completely smooth, stopping to scrape down the sides or break up a big blob if needed. When it's smooth, add the toasted almonds that you set aside earlier and pulse a few times to incorporate them into the mixture.

Use your hands to form a 1 inch ball of the mixture (about 3/4 ounce) then roll it in the coconut bits you set aside earlier, pressing the coconut into the outside of the ball and forming a nicely-rounded ball. Place it in your storage container and continue this process until all of the truffle mixture is gone. Cover the container and store in the refrigerator.