Chocolate Orange Vegan Truffles

Place the walnuts into a food processor and process to a fine meal. Add the dates, cacao powder, almond butter, vanilla and orange zest. Process until it forms a crumbly texture. Set aside.
Next melt together the chocolate and coconut oil. Break up the chocolate and place it in a medium sized bowl along with the coconut oil. Place the bowl on top of a small pot of simmering water, making sure the water doesn't touch the bottom of the bowl (double boiler method). Stir occasionally as it melts. Once the chocolate melts, about 5-7 minutes, add 2 tablespoons of it to the mixture in the food processor and process until incorporated. Keep the remaining chocolate warm by leaving it on the pot of simmering water on the lowest temperature. We will be using this chocolate to dip the truffles.
Taking one teaspoon at a time of the truffle mixture, firmly pack and roll into a ball with your hands. Place on a pan lined with parchment paper and repeat until all the truffles are rolled.
Take your bowl of melted chocolate and dip each truffle, placing them back on the lined pan. Once all of the truffles are coated place in the fridge to set for about 10 minutes. Top with some extra orange zest or eat as is. Keep them in a sealed container at room temperature for 2-3 days or store in the fridge for up to 5 days. Let them come to room temperature before eating. Enjoy!

*If your dates are dry/hard soak them in water for 20 minutes and drain before using.