• 6.5 oz dates
• 2 oz figs, dried
• 1/2 tbsp prepared espresso
• 1/4 cup quality cocoa powder
• 3 oz cashews
• pinch salt
• 2/3 cup vegan dark chocolate chips
• 1 tbsp coconut oil
• Toppers such as non-perils, course sugar, additional cashews etc.

Process the dates, figs and espresso until a very smooth paste is formed. Add the cocoa powder and salt, process in. Add the cashews and pulse in until they’re the desired size.

With water-moistened hands, roll 20- 22 small truffles.

In a ceramic bowl, add the chocolate chips and coconut oil. Microwave it for 20 seconds at a time, stirring in between until just melted.

Dip each into the chocolate:

• drop into bowl with spoon
• roll in chocolate, then transfer to fork
• tap the fork on edge of the bowl, forcing the excess chocolate to drip off
• transfer to waxed paper or small candy cups
• If the chocolate gets too thick, remove all utensils and heat for 15-20 more seconds.

Top each truffle with optional toppings and let cool and harden before enjoying!