Dark chocolate peppermint truffles

Ingredients:

1 cup medjool dates, pitted
¼ cup creamy almond butter
¼ cup cocoa powder (+ extra for rolling)
¼ cup chopped dark chocolate (can use cacao nibs if avoiding sugar)
½ teaspoon peppermint extract
½ teaspoon sea salt

Procedure:

Add dates, almond butter, cocoa, chocolate, peppermint, and salt to food processor. Process until ingredients stick together and form a ball – about 2 minutes. Transfer to a bowl, and place in refrigerator. Let chill for at least 30 minutes.

Spread some cocoa powder on a plate (or bowl) – about ¼ cup. Use a mini scoop to portion truffles. Roll into balls, and then in cocoa powder. Continue until all truffles are finished.

I recommend letting the truffles set and firm in the fridge for a few hours before serving.