Add almonds to a food processor and pulse until finely chopped. Tip: Don’t over-process—you want a slightly chunky texture.

Add dates, almond butter, cocoa powder, chia seeds, vanilla extract, and sea salt. Process until the mixture sticks together when pressed. Tip: If the mixture is too dry, add 1-2 tsp of water.

Roll the mixture into 12 small balls (about 1 tbsp each). Tip: Wet your hands slightly to prevent sticking.

Place cocoa powder in a small bowl and roll each ball lightly to coat. Tip: For extra richness, use dark cocoa powder.

Place on a baking sheet or plate and refrigerate for at least 30 minutes to firm up. Tip: Store in an airtight container for up to a week.