• 30g cacao powder (+ 1 tab for dusting), or 60g (approx. 6) stoned dates, 60g pecan nuts (or any other nut), 30g rolled oats, 4 tabs almond butter, ½ teas cinnamon (optional) and ½ teas vanilla extract. 
• Put all the ingredients into the mini food processor and blitz until the mix resembles a fine powder. Sometimes, I find it best to blitz the oats and dates together, add them to a bowl then blitz the pecans and add them to the bowl then add the rest of the ingredients to the bowl and mix together. 
• Add a drop of water (small amount at a time) and blitz the mix again. This should pull the mixture together. You want it moist enough to roll a ball in your hand without stickiness. Add more water if the mix is too dry or more oats if the mix is too wet.
• Divide the mix into 32 pieces and roll into balls.
• In a separate little bowl, add 1 tab. cacao powder and roll each ball in the powder until completely coated. Refrigerating for an hour before serving.

The truffles will stay fresh in the fridge for a week (if they last that long!) The mixture also freezes well.

Swaps: Pecans for walnuts, almonds, cashews. Almond butter for any other nut butter. Vanilla extract for almond extract/coffee extract/peppermint extract.

For gluten free: swap the oats for almond flour/ground almonds although you may have to adjust the quantities.