Roughly chop dates and put them in the bowl of your food processor.
Warm orange juice and pour over dates. Stir to coat and leave them to sit for 15 minutes or so, or until most of the juice has been soaked up by the dates.
Add everything else, except the cacao nibs, to the food processor and whizz until well combined.
Tip the mixture into a bowl and stir through the cacao nibs (if using) or mix through with your hands. I wanted the nibs to remain whole to add a bit of crunch.
Roll approximately 1 tablespoon quantities into balls and refrigerate or freeze until firm.
Makes 24 small balls.
Notes
Inspired by Emma Galloway's recipe for dark chocolate, orange and rosemary truffles.