- Place almonds in a food processor and pulse until fine. Add dates and honey and pulse until a stiff dough forms.
- Scoop a large teaspoon-size portion and roll into balls using your hands. Coat each ball in powdered sugar. Refrigerate for 30 minutes before serving.
- Store in an airtight container, separating truffles with layers of wax paper, in refrigerator for up to 5 days.
Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef.