- 1 pound Medjool dates, pitted
- 3/4 cup raw cashews
- 3 tablespoons shredded unsweetened coconut
- 2 tablespoons water
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon coconut oil
- 1/2 teaspoon espresso powder
- 8 ounces vegan chocolate chips (such as Enjoy Life®)
- Put dates, cashews, coconut, water, cocoa powder, coconut oil, and espresso powder in an oiled food processor; blend until evenly combined. Form mixture into balls using oiled hands. Arrange balls on a waxed paper-lined baking sheet; chill in refrigerator for 1 hour.
- Melt 1/2 of the chocolate chips in a microwave-safe bowl for 30 seconds; stir and microwave again for 30 seconds until chocolate is mostly melted. Add remaining chocolate chips to bowl and stir until all the chocolate is melted.
- Rub hands with oil and dip balls in the melted chocolate; remove with a fork, allowing excess chocolate to drip back into bowl. Arrange chocolate coated truffles on the baking sheet. Chill for 1 hour.