Put the nuts in a food processor and whizz to a crumb-like consistency. Don’t worry if they’re not all the same size; they’re for the truffle coating, so different-sized crumbs will add character! When you’re happy with the size, tip them into a bowl and set aside.
Throw the dates, orange zest, coconut oil and cacao powder into the processor and whizz it all together. If it gets stuck, use a spatula to push it down toward the blades again and give it another whizz. When it’s starting to stick together, squeeze in the orange juice and whizz again until it’s a nice sticky consistency that you can roll into balls.
Get a baking sheet ready and wet your hands slightly so that the mixture is easy to roll into balls. Use a teaspoon to get a nice amount together and roll it into a ball. Drop into the nut crumbs and roll it around to coat. Set it on the baking sheet. Repeat to use all the mixture.
Place the baking sheet in the fridge to chill for at least 30 minutes before serving.
Nutrients per serving: 90 calories, 2 g protein, 3 g fat (1 g saturated fat), 16 g carbohydrates (2 g fibre), 1 mg sodium