shredded unsweetened coconut OR1 oz. white chocolate or toasted ground almonds to decorate
Heat oven to 350°F.
Spread almonds on a baking sheet and roast for 5 - 7 minutes until fragrant and lightly browned.
Remove from oven.
Use a food processor to finely chop almonds. Remove 1 tablespoon and set aside for garnish.
Add dates, cocoa powder, coconut oil and almond extract to food processor and process until very finely ground..
Roll into small balls in the palm of your hand. Chill.
Meanwhile, melt 5 of the 6 ounces of chocolate over (not in) boiling water. Once melted, remove from heat and add the remaining ounce of chocolate. Stir until melted. This will prevent chocolate from "blooming" or developing white marks.
Coat the truffles by dipping in the melted chocolate. Use two forks to roll the balls in the chocolate, allow the excess chocolate to drip off, and then place on a parchment paper lined baking sheet.
Sprinkle some with shredded coconut, some with the remaining tablespoon of roasted almonds and drizzle others with melted white chocolate once the dark chocolate has set completely.