In a food processor, combine the dates, cacao powder, caffeine-free coffee, almond butter, and a pinch of salt. Blend until the mixture is sticky and smooth.
If your dates are a bit dry, soak them in warm water for 10 minutes, then drain well.
Transfer the mixture to the freezer for about 30 minutes to firm up.
Tip: If you want to skip freezing, mix in about ⅓ cup of almond flour (or other flour of choice) to help firm it up.
Roll the mixture into bite-sized balls (or egg shapes for Easter!). Slightly wet hands can help with sticking.
Melt dark chocolate with coconut oil using the double boiler method: place the ingredients in a heat-safe bowl over a pot of simmering water and stir until fully melted and smooth.
Dip each truffle into the melted chocolate and place on a lined tray. Refrigerate until the coating sets (about 15–20 minutes).
Store truffles in an airtight container in the fridge.
Bonus tip: They’re even better on the third day, so make them up to 2 days ahead for the best texture and flavor!
