Add the dates, rye bread, cocoa powder, cinnamon and coconut sour cream to a food processor. Blend until a sticky dough forms. If you don’t have a food processor, mash everything together with a fork until well combined.
Place the mixture in the fridge for about 30 minutes to firm up.
Take small portions of the dough and roll them into bite-sized balls.
In a double boiler or microwave, melt the dark chocolate with coconut oil, stirring until smooth.
Dip each truffle into the melted chocolate, ensuring they’re fully covered. Place them on a parchment-lined tray.
Allow the truffles to sit at room temperature or in the fridge until the chocolate hardens.
PS! Truffles taste even better after chilling overnight.
