Place the almond meal into a large bowl.
Chop the dates into very small pieces.
Sift the cacao powder into the almond meal and mix very well, getting rid of any lumps.
Add a pinch of cinnamon powder and a pinch of sea salt.
Melt the coconut butter in a pan over a low heat, add the rice malt syrup and gently warm through.
Pour the melted coconut butter and rice syrup mix over the dry ingredients. Add the chopped dates and vanilla extract and stir together well.
Roll the truffle mix into small balls and roll in desiccated coconut. Refrigerate until firm and then put in an airtight container. Enjoy!