2 1/3cupsold-fashioned oats(use gluten-free oat as desired)
3/4cuproughly chopped pitted dates(about 15)
2/3cupcreamy almond butteror your favorite creamy nut butter
1/4cupraw coconut flakes
3tablespoonscacao nibsor mini dark chocolate chips
1tablespoonunsweetened cocoa powderfor coating the truffles (optional)
Make The Date Ball Base: Pulse the oats in a food processor fitted with an S-blade until broken up slightly, about 10 (1 second) pulses. Add dates, almond butter, and honey continue to pulse until well incorporated and mixture is moistened through and starts to clump together, about 15 (1 second) pulses.Add the coconut flakes, currants, and cacao nibs and pulse until coconut flakes are evenly combined, about 10 (1 second) pulses. (Test consistency by squeezing a few tablespoons of mixture; it should hold together. If it is too crumbly, pulse in 1 to 2 tablespoons warm water and test it again.)
Form The Date Balls: When the mixture is the right consistency, dampen your hands with water then roll the mixture into 1 tablespoon-sized balls, compacting firmly.
Chill Before Serving: Arrange truffles in a single layer in an airtight container and chill until set up, about 20 to 30 minutes. Just before serving, roll truffles in cocoa powder (if using), tap off excess, and serve.TIP: Can be made up to four days in advance. Store refrigerated until ready to eat.