place the cashews in a food processor and pulse until only small bits remain

add pretzels to the processor and pulse until mixture resembles coarse crumbs

transfer the cashew/pretzel mixture from the processor to a new bowl and set aside

add pitted, soaked dates to the food processor and pulse until small bits remain (it may form into a chunk of chopped dates – that is okay)

in a separate bowl, mix together the date bits/chunks and peanut butter until well combined

stir in the cashew/pretzel mixture in small increments until a dough is formed that can be easily rolled into balls (there will probably be extra cashew/pretzel mixture – this is great because you can use it for toppings)

scoop out 1 tbsp amounts of dough and roll into balls then place balls on a baking sheet lined with parchment paper

once all the dough is rolled into balls, place the baking sheet in the freezer to chill

melt the dark chocolate in a double boiler then add in coconut oil to help thin out the chocolate

remove the balls from the freezer and one at a time, carefully dip the balls into the chocolate and coat using two spoons (you should have plenty of extra melted chocolate – I dipped fruit in it for a delicious snack)

place the chocolate coated truffle back on the parchment paper then top with crushed cashews, chopped pretzels and sea salt

once all the truffles are covered in chocolate and toppings, place the baking sheet back in the freezer for the truffles to harden

wait for the truffles to set… (this is the hardest part of the whole recipe)

EAT YOUR HEART OUT