Date Coconut Carob Truffles

1) Pit dates and place in a bowl, pour hot water over the dates and let soak for 15 minutes. Drain dates, then place in a food processor. Add 1/2 cup wheat bran, vanilla extract, carob powder, zest of orange, and 1/2 cup nuts. Process on high until ingredients become a thick paste, if you can pick up a ball and roll it in your hands, although somewhat sticky then it is ready. If it is too sticky to handle, add more wheat bran until you have the right consistency, or if too thick add a splash of almond milk.
2) Transfer to a bowl and place in freezer for about 30 minutes. You should be able to pick up a chunk and roll it into a ball between your palms. Sometimes it depends on the ripeness of the dates, you have to play with the consistency until you get it right. Meanwhile, place shredded coconut into a small shallow bowl, and the granola into a separate bowl. Roll date mixture between your palms until it forms a ball, dip into coconut and granola to coat each truffle evenly. Slightly press them as you place them on a plate or wax paper. These taste better once they have been refrigerated or frozen overnight. They can be refrigerated uncovered for a day or two, but place them in a plastic container if you are refrigerating them or freezing them for a longer period.
Source of recipe: Came up with this recipe after reviewing several raw food truffle recipes.