Pulse the almonds in a food processor until they reach a fine, powder-like consistency—this should take about 30 seconds to 1 minute. Don't over-process or you'll end up with almond butter instead of powder. Set the ground almonds aside in a small bowl.

Add the pitted dates to the food processor and pulse until they break down into small pieces, about 10-15 pulses. Add the peanut butter, cocoa powder, and the ground almonds from Step 1, then process until the mixture comes together into a cohesive, slightly sticky paste. The mixture should hold together when squeezed but still have some texture—you're looking for something between a paste and crumbly mixture. I find that natural peanut butter blends more smoothly because it has fewer additives that can make the mixture grainy.

Scoop out heaping teaspoon-sized portions of the date mixture and roll between your palms to form tight balls, about 1 inch in diameter. Place the rolled truffles on a parchment-lined plate or tray. Pour the cocoa powder for coating into a shallow bowl, then roll each truffle in the cocoa powder until fully coated. A pro tip I use is to lightly dampen my fingers with water before rolling each ball—this helps create a smoother, more even shape and prevents the mixture from sticking to my hands. Arrange the finished truffles on a clean plate and chill in the refrigerator for at least 30 minutes before serving to set them up.