Pulse the dates in a food processor until paste like and smooth. This will take a few minutes at least. Use a rubber spatula to scrape down the sides and bring the date paste together. Add the almond butter, cocoa powder, water, vanilla and salt and pulse until combined.

Using a cookie scoop or a tablespoon sized scooper, scoop out the mixture and form balls with your hands. You can also make smaller sized truffles if desired*.

Roll each truffle in the sprinkles and chill in the refrigerator until set, for at least an hour. Enjoy and store in the fridge.