Tahini truffles

1 cup dried dates, pitted

1 cup dried apricots

1/2 cup organic raisins

1/4 cup almond butter

1 teaspoon tahini

1/4 teaspoon Celtic sea salt

1 cup dairy free chocolate chips

Place all ingredients except chocolate chips into a food processor. Blend in a food processor until smooth. Refrigerate for 2 hours allowing to become to make firm. Roll into bite sized balls and place on a large plate, refrigerate for another hour. 

Fill a large sauce pan 1/4 of the way with water and place on low. Place a large heat proof glass bowl in the pan to create a double boiler. Put the chocolate chips in the glass bowl and allow to slowly melt. Dip the chilled truffles in the melted chocolate and place back onto the plate. Allow the chocolate to dry, store in an airtight container for up to 3 weeks. Enjoy.