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1
Toast the almonds by spreading them out on a sheet pan and roasting at 350 F for about 10 minutes. Or, toast the almonds in a large skillet over medium height until fragrant and lightly browned. Set them aside to cool for about 10 minutes.
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2
Toast the coconut in a skillet over low heat and watch it carefully. The fine coconut shreds can go from a beautiful golden brown to burnt in a matter of seconds.
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3
Add dates, prunes, almonds, and coconut to your food processor and pulse 10-15 times to break up the ingredients. Add in the cacao powder, vanilla extract, and maple syrup and process until the dough starts to come together. With the motor running, drizzle in 2 oz of gin. Continue to process the mixture until the dough easily sticks together. (If it seems too crumbly, add in more water, a teaspoon at a time, until you reach the desired consistency).
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4
Move the mixture to a bowl and chill in the fridge for at least 30 minutes to set. Roll teaspoon-sized chunks of dough into little balls. Dip them into melted chocolate, set them on wax paper, and then place in the fridge for about an hour while the chocolate hardens. Alternatively, roll them in cacao powder. (They're also very delicious plain). For long-term storage, keep them in the freezer for up to a month.
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5
Note: Again, I used Brooklyn Gin but you may substitute any other alcohol. For an alcohol-free truffle, use water, fresh orange juice, almond milk, coconut milk or coconut water. You can totally skip the roasting process above if you prefer to consume nuts/seeds in their raw state.
