Step 1

To the food processor, add the dates. Process until broken apart and sticky, about 30 seconds. Add coconut and process until evenly distributed in the dates.

Step 2

With the food processor running, add the remaining ingredients (minus the crispies and water) and process until a dough begins to form. You should be able to pinch it between your fingers and it will stay together. If the dough feels dry pulse in some water 1 teaspoon at a time until it comes together. Pulse in the quinoa crispies.

Step 3

Form the dough into golf ball-sized truffles (you should get 14 - 16 balls). Place the ball on a parchment lined baking sheet and refrigerate for 30 minutes to set.

Step 4

Store in an airtight container in the fridge for 5 days.