Dark Chocolate Almond Butter Truffles

1. 1

   Line a baking sheet with wax paper and set aside.

2. 2

   In a food processor combine almond butter, dates, cherries, and 1/4 cup almonds. Pulse until well mixed. Form into dough balls, a little smaller than golfball-sized. (Dough may be sticky, just work with it as best as you can.).

3. 3

   Place onto cookie sheet and place in freezer for 10 minutes or fridge for 30 minutes to get dough to harden.

4. 4

   Once dough balls have been chilled, remove from freezer or fridge and with a fork, dip each on into melted chocolate to completely cover.

5. 5

   Place back onto baking sheet, and sprinkle with remaining chopped almond bits. Continue with remaining truffles, and place in fridge to chill once more.

6. 6

   Chill about 30 minutes, and enjoy! Store in the fridge in an airtight container for 5 days, or up to a month in the freezer.

* Per serving · 4 servings · Values may vary.