Add dates to your blender jar and pulse until until the dates become like paste.

For Blendtec: Use the Pulse feature.

For Vitamix: Switch to HIGH and then turn off and on several times to pulse.

Scoop it out and place in a small bowl. Don't worry about cleaning out the jar -- it's all going in there eventually!

Add roasted hazelnuts to your blender jar and pulse until they're broken into a fine powder or nut butter consistency.

Drain and rinse black beans and pat dry with a towel.

Add all remaining truffle ingredients, including the date paste and black beans, back into your blender jar.

For Blendtec: Run the BATTERS cycle. If not combined, press everything in towards the blade and then run the BATTERS cycle one more time.

For Vitamix: Switch to Variable, Speed 1 and ramp up to Variable, Speed 5 for approximately 30 seconds to blend, using the tamper if necessary.

Put the chocolate truffle mixture into the freezer for 1 hour to set.

Combine coconut oil with maple syrup.

Add raw cacao powder. Whisk with a fork until combined and chocolate mixture is smooth and set aside.

Mix chopped, roasted hazelnuts and bee pollen in a small bowl.

Roll 1 tablespoon of mixture into a ball and poke a roasted hazelnut into the centre. Roll into a perfect ball.

Dip into raw chocolate mixture.

Roll into the hazelnut bee pollen coating.

Repeat with remaining chocolate truffles.

Freeze for 3 hours to set and enjoy! --Don't forget about them, or they'll be too hard! Keep them in the fridge for easy snacking, or freeze if you're trying to stop yourself from eating the whole batch!