12 medjool dates, quartered, pits removed
1/2 cup water
3 cups desiccated coconut
50 g ground cashew or macadamia nuts
1/4 cup coconut oil, melted
1 tsp pure vanilla essence
pinch of salt
200g Dark Chocolate, 85% (or 70% if you prefer)

• Soak prepared dates in water for at least 20 minutes to soften.
• Process dates and water, oil and vanilla essence until they become a smooth paste
• Add coconut and cashews previously mixed
• Continue to process until well combined – you may need to scrape the sides down a couple of times.
• Remove from processor and shape into a large square, place this onto a tray then cut into smaller squares.
• Or if you prefer round truffle shapes instead then roll the mixture into balls.
• Place in the fridge for at least two hours, then place in the freezer for 30 minutes.

Chocolate Coating

• Break chocolate into a bowl and microwave on medium high a minute at a time, stirring each time.
• Once melted dip each cold coconut square into the chocolate using two forks.
• Place onto cooking/parchment paper to set.
• Store in the fridge.