1 cup pitted Medjool dates
1 1/2 cup raw almonds
2 tablespoons coconut oil
1/2 teaspoon salt
1/4 teaspoon peppermint extract
1 tablespoon water
1/4 cup unsweetened cacao powder, plus additional for rolling
1/4 cup crushed candy canes, for sprinkling
Soak the dates in a bowl of warm water until they soften up a bit, about 10 minutes. Drain the dates and place them in a food processor with the almonds, coconut oil, salt, peppermint extract, water, and cacao powder. Process for one minute or until the mixture forms up into a ball.
Remove the "dough" from the food processor and form 15 to 18 small round truffles with your hands. Sprinkle additional cocoa powder on a flat surface and roll each truffle in the chocolate until well coated. Place in the refrigerator for 15 minutes to set. Remove from the fridge and top each truffle with crushed candy canes. These can be stored in an airtight container in the fridge or freezer for several weeks. (Don't store with the candy cane garnish. Save that touch for right before serving).