If your dates aren’t sticky and super moist when squeezed, soak in hot water for 10-15 minutes to soften. Then drain thoroughly and pit. Otherwise, just pit and add to food processor.
Blend/pulse your dates until they form a loose “dough.” Mine usually turns into a ball, which is what you’re going for.
If it’s not quite combining, drizzle in a tiny bit of warm water – 1 tsp at a time – scraping down sides as needed, and mix until a rough paste or ball forms. If you add too much water it will be difficult to handle them later as they won’t freeze up well.
Add sea salt and mix once more to incorporate. Taste and adjust saltiness level if desired.
Using a small melon baller or a tablespoon and finger, scoop out small balls and roll/form them into balls. Place on a parchment-lined baking sheet and freeze for 20-30 minutes to set.
Scoop on almond butter until the top is coated. If your almond butter is super firm and not spreadable, add it to a small mixing bowl with 1/2 Tbsp coconut oil and microwave to melt. Stir to combine.
Freeze again for another 15-20 minutes, or until the almond butter has formed a semi-firm “shell.”
Warm the chocolate over a double boiler or in the microwave in 30 second increments with coconut oil.
Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top. Then gently shake off excess chocolate and place back on parchment-lined baking sheet.
Top truffles with a small sprinkle of sea salt.
Place back in freezer or fridge to set – about 30 minutes. Set out from the the freezer or fridge to serve. For softer truffles, let come to room temperature.
Store in a freezer-safe container in the fridge or freezer to keep fresh. Makes about 10 truffles as original recipe is written.