Soak the dates in very hot water for 1-2 hours. Or boil for 10-15 minutes.

Prepare a baking dish by lining it with parchment paper and set aside.

Using a food processor, blend the nuts. Do not over blend into a nut butter, but blend enough until a fine meal forms. Then add cocoa powder and salt. Once fully blended, remove from processor and transfer to a medium size bowl.

Drain water from dates, and add them to a food processor. Blend till they are broken down and ball forms. Then add the cocoa powder and salt back in and blend.

Add the peppermint and vanilla extracts and the chocolate protein powder. Pulse until everything is well combined. If the batter is too dry, add a tbsp of water at a time till you reach the perfect consistency.

Form into balls using your hands. Place each ball on lined baking tray. This makes 8 larger balls or 15-16 smaller balls. Once formed, freeze them for 15-20 minutes till they are hard.

Melt the chocolate and coconut oil in microwave. Using a fork, place a frozen truffle into the melted chocolate and mix it around so it's evenly coated. Top with crushed candy canes and put back in freezer to set for 2-3 minutes! Enjoy!