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In a small pot over low heat, melt the baking chocolate, cocoa paste and cocoa butter, stirring often. When completely melted, remove from heat, uncovered, and set aside to cool down a bit.
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In a medium-size pan over medium heat (no oil), lightly toast the almonds until they start browning slightly, mixing around often. This'll take a few minutes, but keep a constant eye on it because once it starts toasting, it's fast!
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Using a clean coffee grinder, put the toasted almonds in and pulse several times until you get a coarse texture with small bits of almonds left. Pour into a small bowl and remove the pieces that are too big (it won't stick to the truffle). Set aside.
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In a food processor, put the soaked cashews, the dates and almond butter, and pulse until smooth.
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Add the melted chocolate mixture with the cashew mixture, and pulse until totally mixed and smooth.
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Using a small ice cream scoop or a tablespoon, create small bite-size balls with the chocolate mixture and roll into the ground almond bowl to cover.
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Place on a plate, and continue doing this until done, then put the plate in the fridge for at least 45 minutes to harden.
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Once completely cooled, remove the truffles from the plate and store in an airtight container, in the fridge, for up to 3 weeks.