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margie
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Put the dates and vanilla in a food processor and run until a chunky paste forms.
Add the almond butter and pulse a few more times.
Add the coconut, cocoa powder, salt and cinnamon and pulse a few more times.
The mixture should be a tad crumbly, but press between your fingers and stick together.
If it seems too wet to hold in a ball, add more coconut, if too dry, add a touch more almond butter or a splash of water.
Roll a heaping Tbsp. of the mixture between your palms to form a ball. Repeat with remaining mixture.
Put your chopped almonds on a plate and roll each truffle in the almonds (apply a bit of pressure to get them to adhere).
Place the plate in the fridge to chill for at least an hour.
Truffles will keep covered in the fridge for a couple weeks.