Dark Chocolate Almond Truffles Recipe

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Place the pitted dates, vanilla extract, cocoa powder, almonds, sunflower seeds, and salt into the food processor. 

Blend or pulse until a moist dough forms. If the dough is too dry and crumbly, add 1 to 2 more soaked dates or even a teaspoon of pure maple syrup.

Once the dough is formed, scoop out 1 tablespoon of dough. Roll into a smooth ball and place onto a prepared baking sheet. Repeat with the remaining dough. Set aside.

Melt the chocolate in 30-second increments in the microwave, stirring after each increment, until completely melted and smooth.

Let the warm chocolate sit for 5 minutes to slightly cool before dipping.

Dip each ball completely into the chocolate using a dipping tool. When lifting it out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off.

Place each back on the baking sheet and refrigerate for about 30 minutes until the chocolate has set.

Serve and enjoy!