3-4 tbsp buckwheat flour/gluten free flour of choice
Cacao powder/cocoa powder
Start by placing the dates in your food processor along with the almond butter, cacao powder, maple syrup, Linwoods flax mix, cinnamon, vanilla and plant milk then blitz for 2-3 minutes until creamy with minimal bits.
Process again to get rid of the bits.
Next, add the flour and blitz again until combined. Your mixture should be thick with stiff peaks.
Spoon the mixture into a bowl and place in the freezer for 10-15 minutes to harden.
Take your bowl out of the freezer and start making the balls.
Scoop out a tablespoon of the mixture with a spoon and roll into a ball with your hands, then dip into your choice of coating. Place each truffle onto a plate/tray.
Place the tray of truffles into the freezer for 15 minutes to harden.