This dessert is for those at the table who want just a little something sweet. Store truffles in an airtight container for up to five days.
2 1/2 cups whole pitted dates
2 cups slivered blanched almonds, toasted
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1 cup flaked unsweetened coconut, toasted
1. Place first 5 ingredients in a food processor. Process 45 seconds, scraping down sides as needed, or until mixture forms a thick paste.
2. Place coconut in a shallow bowl. Shape the almond mixture into 36 (1-inch) balls. Roll balls in toasted coconut.