Raw Vanilla Protein Truffles

The past few days have been crazy...in a negative way. It feels like I'm surrounded by bad karma, or is it a bad luck streak? Either way I just wanna get back to normal and feel some relief because it's been too much for me in just one week: a car crash (don't worry, I'm completely ok but can't say the same about my sister's car) finding a huge fat rat in the bathroom last night (haven't slept a single hour, btw) and other negative stuff...geez! 2017, have some mercy on me pretty please!
Anyway, let's keep positive. After all I'm alive, healthy and stronger each day; but all your positive vibes will be much appreciated. :-)
To sweeten things up I decided to make a variation of my energy bites and create something more fancy looking and delicious: vanilla protein truffles covered in vanilla-turmeric "white chocolate". They look quite decadent but the truth is that these little bites are pretty damn good for you, packed with protein and nutritious ingredients, healthy fats and an irresistible vanilla flavor. I just can't stop eating them, the coating tastes really good and has a delicate chocolate aroma thanks to the cacao butter.
Now I'm off to think about my next recipes while munching on these cuties, inspiration will come easier with a sweet taste in my mouth. 

Vanilla Protein Truffles
(yield: 22 balls approx.)

1 cup approximately/10 medjool dates.
3/4 cup raw blanched almonds.
3/4 cup raw cashews.
1 tablespoon chia seeds.
1/4 cup /1 scoop vegan vanilla protein powder.
1/2 to 1 tablespoon coconut oil.
1/2 teaspoon pure vanilla powder.
- For the coating:
4 tablespoons melted cacao butter.
4 tablespoons agave syrup.
1/4 teaspoon pure vanilla powder.
1/8 teaspoon spiced vanilla turmeric powder.
Dark chocolate, melted (optional).

- I recommend using soft medjool dates. If yours are quite dry soak them in warm water until tender.
- I measured the scoop of my protein powder and it's equivalent to 1/4 cup (baking measuring cups). Some scoops might have different sizes so use up to 1/4 cup of your favorite vanilla protein powder.
- Start by adding 1/2 tablespoon of coconut oil and if the batter is too dry or your food processor needs some help with the blending process increase the quantity to 1 tablespoon.
- The spiced vanilla turmeric powder is the one used to make the famous golden mylk (also known as turmeric latte).

Place the almonds, cashews and chia seeds in your food processor and pulse until a coarse flour forms.
Pit the dates and add them to the mixture with the rest of the ingredients. Process until a sticky ball of dough forms.
Using a measuring tablespoon scoop the mixture and roll into balls with your hands. You'll get 22 balls approximately.
Transfer to an airtight container in the freezer for 30 minutes approximately or until very firm and cold.
Meanwhile prepare the coating by stirring all the ingredients together until fully incorporated and pour it into a glass.
Dip half the batch of truffles into the vanilla glaze and transfer to a lined baking sheet until they are covered. Transfer to the freezer again and repeat the process.
Decorate with a drizzle of dark chocolate (optional step).
Store the truffles in an airtight container in the refrigerator.