Ingredients:

1 cup raw almonds

1/4 cup unsweetened cocoa powder

3/4-1 cup pitted and chopped dates

1 cup raw cashews

1/2 cup water

1 teaspoon vanilla

8-12 oz of 100% cacao unsweetened baking chocolate, or as needed*

Method:

1. Blend the almonds in a high-speed blender until fine like flour. Add the cocoa powder and the dates and process until fairly crumbly and no large pieces remain (it’s okay if there is still some texture). Transfer to a small mixing bowl.
2. In a clean, dry blender add the cashews. Blend until fine like flour- or at least until no large pieces remain. Add the water and vanilla, then blend until fairly smooth.
3. Pour the cashew cream into the bowl with the almond mixture. Stir until well combined. Place the mixture in the freezer for at least 20 minutes.
4. Line 1-2 baking sheet(s) with a silicone mat or parchment paper. Roll the mixture into 21-28 small little balls (prepare for messy hands) and set them on the silicone mat.
5. Heat the chocolate following the instructions on the package. You may find it helpful to only melt about 4-6 oz at a time instead of all at once to avoid wasting chocolate.
6. Coat the bottom of a fork with a thin layer of chocolate. Place a ball on it and then using a spoon, coat the the ball until fully coated. Carefully transfer the truffle to a spot on the lined cookie sheet (I found it helpful to use a clean fork to transfer it off). Continue this process until all the balls are coated. Feel free to drizzle with a little extra chocolate to add a fancy touch. If you find another coating method works better for you, please feel free to use that!
7. Store the truffles in the fridge or the freezer until ready to enjoy. (I store mine in the freezer so they last longer. If you keep it in the freezer, feel free to let it sit out for a moment before biting into them).

Recipe Notes:

1. The 100% cacao unsweetened baking chocolate chips I used were from Trader Joe’s. There are a variety of bars and chips out there. The 100% cacao is very bitter on it’s own, if it’s too intense for you could try a dairy-free dark chocolate bar or chips of your choice instead. I used 100% cacao because it doesnt contain any other added ingredients, such as cane sugar. 
2. I used a microwave to melt my chocolate. I would heat the chocolate for 30 seconds, stop and stir it and then continue this process (30 seconds heat, stir) until the chocolate was melted. I tried the stove top method, but totally burnt my chocolate- so I will be sticking with the microwave method until further notice.
3. I found that I needed a little over 6 oz of chocolate – but I was also wasting a lot of chocolate because it would start to harden on my spoon and bowl- which is why I suggest starting with a small batch of chocolate, but also having enough on hand for bloopers. 
4. I have tried several different methods for getting the center mixture to be really smooth. Feel free to use this methods if you prefer it better. Soak the cashews in hot water for at least 30 minutes. Then after making the almond mixture, drain the water off the cashews and blend with 1/2 water until smooth. Add the almond mixture to the blender and continue to process until smooth.
5. I have not tried to make the filling in a food processor, but feel free to give it a try!