Line a small plate or dish with parchment paper and set aside.

Add pitted dates, melted coconut oil, and water to a food processor (a blender can also work, but not as well). Mix until small bits remain or a paste forms.

Add cacao powder, vanilla, cashew butter, and a healthy pinch of salt and blend again to combine.

Next add almond flour in ¼-cup (28 g) measurements until the mixture forms a ball in the food processor. Scrape down sides as needed. You’re going for a sticky energy-bite texture (see photo).

Use a scoop or lightly oiled 1-Tbsp measuring spoon to scoop out 1-Tbsp amounts of the mixture to roll into balls between the palms of your hands. They can stick a little bit if you work slowly, so try not to overhandle them. If too sticky, add a bit of cacao powder to the mixture and/or your hands to limit sticking.

Transfer to the parchment-lined plate or dish to prevent sticking. Repeat until all truffles are formed — as recipe is written, about 16.

Optional: Empty a small amount of cacao powder into a shallow dish or bowl and roll the truffles around to coat. This helps prevent them from sticking and also adds a more intense chocolate flavor.

At this point you can enjoy them as is. Or, for a firmer truffle, transfer to the freezer to set for 30 minutes. Store leftover truffles covered in the refrigerator up to 1 week or in the freezer up to 1 month.