In a food processor fitted with an “S” blade, process the almonds until finely ground. This takes about a minute.

Add in the pitted and chopped dates, cocoa powder, vanilla and orange extract.

Process again until the mixture begins to clump together.

Using a tablespoon, scoop out even sized balls, and roll between hands to shape.

For the final finish, roll each truffle lightly in cocoa powder. Store in the refrigerator for up to 3 days. Makes about 24 chocolate truffles.