12 pitted medjool dates, soaked in water for at least 15 minutes
5oz bag dried tart cherries, soaked for 5 minutes
3 Tbsp fresh lemon juice
1 cup raw almonds
1/2 cup raw pistachios
1/4 cup raw cacao powder
1/4 cup dairy free dark chocolate chips, or more to taste
1/2 cup unsweetened shredded coconut, topping
1-Discard the water from the dates and Cherries and set a side
2-Add the almonds and pistachios to the food processor fitted with a “S” blade, and pulse a few times to break them down. Don’t make it into a powder.
3-Add everything else, except the shredded coconuts, and process. Stopping a few times to scrape down the sides. As your processing, the mixture will start to form a ball.
4-Using a 1” melon scooper, start to make 1” balls. Repeat until you have used all the mixture.
5-In a separate small bowl, add the shredded coconuts.
6-Roll each ball in the coconut mixture until evenly covered. Put on a tray and put the truffles in the freezer to chill for at least an hour. Place the truffles in a sealable plastic bag or container and keep frozen until ready to eat.