Begin by placing the almonds in the food processor and pulsing until they are nicely crushed.
Then add the dates and coconut oil and pulse until it’s fully mixed.
Then add the almond butter, and cacao and pulse again until evenly combined.
Lastly add the cacao nibs and pulse just a few times to incorporate them but not chop them to dust.
Take a tablespoon of the mixture and roll into a ball. Continue doing this until all of the mixture is finished.
Put about ¼ cup of cacao powder in a soup plate and roll the truffle balls until they’re evenly coated. Gently tap or shake off the excess powder, and then place the truffles on a baking sheet. Put it in the freezer for an hour or, if you’re prone to forget: put it in your fridge for 2-3 hours so the truffles can get firm.
Once they hardened a little you can transfer them to an airtight container and store in the fridge for up to 10 days. If they even last that long.