Preparation

• Preheat the oven to 350 degrees F. Soak dates in warm water for about 10 minutes.
  1 cup Medjool dates
• Layer parchment paper on a baking sheet and add coconut. Bake for 3-5 minutes on the middle rack.
  1 cup unsweetened coconut
• Remove the pits and add the dates to a food processor along with the toasted coconut, nut flour, coconut oil, and maple syrup. Blend until incorporated and refrigerate for at least 20 minutes.
  1 cup Medjool dates, 1 cup unsweetened coconut, 1 cup nut flour, 1 tbsp melted coconut oil, 1/2 tsp coconut oil
• Once the mixture is cool, form the balls with your hands, portioning out enough to make 12 truffles.
• In a small bowl, add dark chocolate chips and 1/2 tsp coconut oil and microwave until melted. Dip each ball into the melted chocolate. Sprinkle with the rest of the toasted coconut and refrigerate for the chocolate to darken.
  1 tbsp pure maple syrup, 1 cup unsweetened coconut