Place all the truffle ingredients into a food processor and blend for 1-2 minutes, stopping to scrape the sides from time to time until a dough starts to come together.
Separate the dough into 14 evenly sized balls. Roll half of them in cocoa powder and the other half in crushed almonds.
Enjoy!
Notes
Store the truffles in an airtight container at room temperature for 2 days or refrigerated for up to one week.