In a heat-proof bowl, add the dates and cover with hot water. Let the dates soak for 5 minutes to help them soften.
Drain the dates then add them to the bowl of your food processor, along with the 2 tbsp brewed coffee.
Process until the dates are broken down into small pieces.
Next, add the coconut oil and vanilla extract. Process again until the date mixture becomes slightly smooth.
Now, add the cocoa powder and process again! Stop and scrape down your bowl and then process again. This make take 2-4 minutes depending on your food processor. You are looking for a fairly smooth mixture.
Now it’s time to roll our truffles! Prep a sheet tray with parchment paper and set out on your work surface. Also, grab a bowl and fill it with water to help keep the filling from sticking to your hands.
Scoop out 1/2 tbsp of filling, wet your hands with the water and roll into ball shape, then place onto your parchment paper tray. Continue until all the truffle filling has been rolled.
Next, pop the tray of truffle balls into the freezer to firm up for 15 minutes.
Before you get the truffles out of the freezer, make the chocolate coating
In a microwave safe bowl, add the chocolate chips and coconut oil. Microwave for 25 second intervals, stirring in between each interval, until the chocolate is melted.
Get your toppings ready and set out next to the melted chocolate
Pull the tray of truffle balls out of the freezer.
Dip each truffle ball into the melted chocolate and using a fork, roll the chocolate around and then let some of the chocolate drip off before popping back onto the parchment paper. While the chocolate is still melty, add a sprinkle of your topping of choice.
Continue with the remaining truffles until they are all coated and topped!
Pop the truffles into the fridge to let the chocolate set up and harden for at least 10 minutes.