Cacao Coconut Date Truffles

• 20 g Medjool dates, pitted — Pitted Medjool dates
• 25 g rolled oats — Old-fashioned rolled oats
• 14 g almond butter — Unsweetened unsalted almond butter
• 5 g cocoa powder, divided — Unsweetened cocoa powder
• 6 g shredded coconut — Unsweetened shredded coconut

Method

1. 1Measure ingredients: Process the truffle mixtureMeasure medjool dates, rolled oats, almond butter, cocoa powder, and shredded coconut using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Process the truffle mixturePulse 20 g pitted dates, 25 g oats, 14 g almond butter, 3 g cocoa, and 6 g coconut for 45 to 60 seconds, scraping once.1 minLook for: The mixture gathers into moist clumps that hold firmly when pinched without releasing oil.Safety: Remove every date pit and unplug the processor before scraping the bowl.
3. 3Shape six piecesDivide the complete mixture into six equal portions.Look for: Everything is evenly positioned and ready for the next action.
4. 4Compress each portion firmlyCompress each portion firmly, then roll it between clean palms for 10 seconds.1 min 30 secLook for: All six pieces are compact, evenly sized, and free of loose crumbs.Safety: Wash and dry hands before shaping the ready-to-eat mixture.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Finish and serveSift the remaining 2 g cocoa onto a plate and roll all six truffles until their surfaces carry a thin even dusting.1 minLook for: Every piece has an even visible finish and stays firm enough to lift without cracking.Safety: Keep the finished bites covered and declare the listed nut, peanut, or sesame allergens.