Soak the dates in boiling water for 5 mins and then drain. In a food processor, mix all the truffle ingredients together to form a thick paste, it should be sticky but not too sticky to handle.
Roll into walnut sized balls and chill until they are a little firmer.
Melt the chocolate and either dip the firm truffles into the chocolate to half coat them, or just drizzle the chocolate over the top of the truffles on a tray.
Best kept refrigerated. Eat within 1 week or freeze.
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