1 1/2 cups Medjool dates, pitted

1 tablespoon dried cranberries or your choice of dried fruit

1/2 cup hazelnuts

1/2 cup almonds OR walnuts

1 tablespoon pumpkin seeds (optional)

1 tablespoon hemp seeds

Zest of an orange

1 tablespoon cashew butter

1 tablespoon dark cocoa powder such as Hershey’s

1 tablespoon orange juice

1 tablespoon of brewed coffee

1/2 teaspoon cinnamon

1/4 teaspoon cardamom (optional)

1 teaspoon vanilla extract

1 oz cacao OR Hershey’s dark cocoa powder (to coat the truffles)

Covering and Toppings:

1/2 cup dark vegan chocolate

Chopped nuts

Cacao nibs

Place the dates, nuts, seeds, and orange zest in the bowl of a food processor. Blitz until only small pieces of nuts and seeds remain and the mixture is beginning to form a ball.
Add the cashew butter, Hershey’s chocolate powder, orange juice, coffee, cinnamon, cardamom, vanilla extract, and process until fully combined.
Scoop out 1 tablespoon at a time and roll into a ball.
If you prefer not to cover the truffles with chocolate you have the option to roll them in cocoa powder at this point.
To cover them in chocolate chill them in the fridge while you melt the chocolate.
Melt the chocolate in the microwave very gently for bursts of 10-15 seconds. Stir well after each burst. Don’t allow to scorch or burn.
Drop the chilled truffles in one at a time, roll them around in the chocolate, use a fork to remove, and allow the excess chocolate to drip from the truffle. Place on a plate or tray lined with parchment paper.
Top with a few crushed nuts and/or cacao nibs.
The truffles can chill in the fridge for up to 5 days.