½ cup almonds, roughly chopped
½ cup water
24 dates, fresh or
1 ½ cup dried dates
1 cup rolled oats
2 tbs cocoa or cacao
1 shot Espresso
1 tbs peanut butter, no added salt
2 tbs cocoa or cacao, to roll truffles in
Add almonds, dates, and water to a food processor. Mix until thoroughly combined but still slightly chunky.
Add the oats, cocoa, espresso and peanut butter. Mix for another 1 minute. If sticky, add a tablespoon of water.
Place the remaining cocoa into a bowl and using wet hands, roll a tablespoon of mixture into a ball.
Roll each ball into the cocoa. Refrigerate for 20 – 40 minutes before serving or place into a container and store in the fridge for the week ahead. Alternatively, freeze in packs of 2 – 3 and use them as treat for the adult lunch boxes.