Mocha Truffles

12 medjool or soft dates, pitted
5 tbsp rolled oats
3 tbsp dried shredded coconut, unsweetened
1 tbsp extra virgin coconut oil, room temperature
2 tbsp cacao powder
½ tsp vanilla extract or ground vanilla
1 tsp ground cardamom
1 shot cold espresso

Mix all the ingredients in a food processor for about 1 minute or until it forms up like a ball. Remove the knife blades from the food processor. Place the mixture in the fridge for about 10 minutes. Then form 15 – 20 small round truffles with your hands; they should be half the size of a golf ball. Roll the truffles in cocoa powder, finely chopped nuts I love raw pistachios, shredded coconut or rolled oats. Place in the fridge or freezer for 20 minutes before serving. Keep frozen for up to 2 weeks.