Prep the dates: If your dates are firm or dry, soak them in warm water for 10 minutes, then drain well. Soft dates blend more evenly and help the mixture hold together.

Pulse the nuts: Add 1–1.5 cups of nuts to a food processor. Pulse until they’re finely chopped, like coarse sand. Don’t over-process into nut butter.

Add dates and flavor: Add 1.5–2 cups pitted dates, 1 teaspoon vanilla, and a pinch of sea salt. Pulse until the mixture starts to clump. It should look like a sticky dough that holds when pressed.

Adjust texture: If it’s too dry and crumbly, add 1–2 tablespoons nut butter or 1–2 extra dates. If it’s too sticky, add a spoonful of nuts, oats, or shredded coconut and pulse again.

Customize: Mix in optional extras—1 tablespoon chia or flax for fiber, 1–2 teaspoons cocoa or espresso for a mocha vibe, or a sprinkle of cinnamon. Pulse briefly to combine.

Roll into balls: Scoop tablespoon-sized portions and roll into smooth truffles with your hands. Lightly damp hands can help prevent sticking.

Coat (optional): Roll truffles in cocoa powder, shredded coconut, or finely chopped nuts. This adds flavor and keeps them from sticking together.

Chill: Place on a plate or tray and chill for at least 20–30 minutes. They firm up and taste even better cold.

Serve or store: Enjoy right away or transfer to an airtight container to keep fresh.