1cupfirmly packed pitted dates— (10-12 dates), soaked in hot water for 10 minutes, then drained
1/3cupunsweetened raw cacao powder
1/2cupdried unsweetened cranberries— (if you can't find unsweetened, you can sill use sweetened cranberries)
1cupshredded unsweetened coconut
Place the walnuts, almond meal and chia seeds in a food processor (powerful blender). Cover and pulse until finely ground.
Ass water, soaked and drained dates, cacao powder and coconut butter. Process until smooth, for 1-2 minutes. Add cranberries and cacao nibs. Pulse until incorporated. Check the mixture - it needs to be a little sticky if it isn't add a little more water (1-2 tbsp) and pulse again. Wrap dough in plastic wrap and chill for 15 minutes.
Using 1 tbsp to measure the truffles, roll each one between your palms into a ball.
Spread coconut on a plate and roll the balls to coat. Store in an air-tight container in the fridge for up to 3 weeks.