Dark Chocolate Almond Butter Truffles

Line a baking sheet with wax paper and set aside.

In a food processor combine almond butter, dates, cherries, and 1/4 cup almonds. Pulse until well mixed. Form into dough balls, a little smaller than golfball-sized. (Dough may be sticky, just work with it as best as you can.).

Place onto cookie sheet and place in freezer for 10 minutes or fridge for 30 minutes to get dough to harden.

Once dough balls have been chilled, remove from freezer or fridge and with a fork, dip each on into melted chocolate to completely cover.

Place back onto baking sheet, and sprinkle with remaining chopped almond bits. Continue with remaining truffles, and place in fridge to chill once more.

Chill about 30 minutes, and enjoy! Store in the fridge in an airtight container for 5 days, or up to a month in the freezer.