3/4 cup espresso beans (optional)
1/2 cup unsweetened coconut shreds
1/2 cup raw almonds
1/2 cup raw hemp seeds
1 cup pitted dates
1/2 cup coconut butter
2 teaspoons ground ginger
2 teaspoons Turmeric Power powder
1 teaspoon pink Himalayan salt
If using, pulse espresso beans in a food processor until very finely ground. Transfer to a glass cylinder or bowl; set aside.
Pulse almonds in a food processor until very coarsely chopped. Transfer to a medium bowl.
Pulse dates in food processor until finely chopped. Scrape down sides of bowl. With the motor running, slowly stream in 1/4 cup very hot water and process until a paste forms. Add coconut butter, ginger, Turmeric Power, and salt; process until very smooth. Add coconut, almonds, and hemp seeds and pulse until just combined.
Scoop date mixture by the level tablespoon, roll into balls in between palms, then roll in reserved chopped espresso beans, pressing slightly to adhere. Transfer to a rimmed baking sheet or plate and chill at least 1 hour. (Can also use coconut shreds to roll truffles in for topping) Truffles can be made 7 days ahead. Chill in an airtight container, or freeze up to 3 months.