Mexican Chocolate Date Truffles

1. Prepare Dry Mixture

Place the nuts, unsweetened cocoa powder, salt, ground chiles, and a pinch of cayenne pepper into a food processor. Pulse the mixture until the nuts are finely broken down.

2. Add Dates and Coconut Oil

Add the pitted medjool dates and melted coconut oil to the food processor. Blend until the mixture clumps together and holds its shape when pressed.

3. Form Truffles

Use your hands to roll the mixture into 1 inch (2.5 cm) diameter balls.

4. Store Truffles

Store the truffles in an airtight container in the refrigerator for up to two weeks or at room temperature for about a week.