Start by removing the pits from your Medjool dates if they aren't already pitted. Place the dates in your food processor and blend until they form a sticky paste. This may take a minute or two, so be patient!
Once the dates are blended into a paste, add the raw cacao powder to the food processor. Blend again until the cacao is fully incorporated. You should have a thick, chocolatey mixture.
In a small bowl, melt the coconut oil if it’s not already in liquid form. Add the melted coconut oil to the date and cacao mixture, and blend until everything is well combined. The mixture should be thick but moldable.
Using a cookie scoop or your hands, scoop out small portions of the mixture and roll them into balls. Aim for about 1 inch in diameter for each truffle. Place them on a plate or baking sheet lined with parchment paper.
Once all your truffles are shaped, roll each one in raw cacao powder until they're fully coated. This adds an extra chocolatey layer and gives them a beautiful finish.
Place the truffles in the refrigerator for about 30 minutes to firm up. After chilling, they’re ready to be enjoyed! Store any leftovers in an airtight container in the fridge.
