Vegan Truffles - Toasted Coconut

Preheat oven to 350 degrees F (175 degrees C). Spread coconut out on a baking sheet. Line a separate baking sheet with parchment paper.

Bake coconut in the preheated oven stirring occasionally until golden and toasted about 7 minutes.

Blend dates and almonds together in a food processor until smooth; add cocoa powder and process until completely incorporated. Transfer date mixture to a bowl.

Fold 1 cup toasted coconut cocoa nibs agave nectar vanilla extract and salt into date mixture until truffle dough is evenly mixed. Roll dough into tablespoon-size balls.

Pour remaining toasted coconut into a shallow bowl. Roll truffle balls in toasted coconut to coat; place coated truffles on the parchment-lined baking sheet. Refrigerate truffles until hardened about 1 hour.