During the snowstorm this week, I scoured my cabinets and found a big bag of dates and an even bigger bag of unsweetened cocoa powder. I impulsively decided to make these date cacao truffles from Minimalist Baker.

I’m a big fan of Dana and her recipes because they’re quick, simple, and usually involve 10 ingredients or less. It seems like I’d devote more time to cooking in the winter when it’s cold and I don’t want to be outside, but actually the reverse is true. I like meals, desserts, and snacks that come together quickly and will last a while in the fridge or freezer.

Which brings me to these date cacao truffles. Dana technically calls them “Dark Chocolate Hemp Energy Bites,” but I like to think of them as healthy-ish truffles. You throw all the ingredients into a food processor, pulse them together, refrigerate the mixture so it firms up a little, and then roll the mixture into balls. As a final touch, you can roll each truffle in hemp hearts and bee pollen. I’ve also topped them with dried goji berries before and it’s a delightful combination.

A note: I ended up changing the original recipe a little because I was running low on walnuts and obviously I couldn’t go get them in the middle of a blizzard. I used mostly raw almonds with a 1/2 cup of walnuts, which worked well in a pinch. Still, I’d advise to use more walnuts because I think they give the truffles a better texture.

The truffles will keep for about a week in the fridge but they’ll stay even longer in the freezer. I like to eat a couple for dessert or put a few in a bowl and have them as a snack with a cup of tea or coffee. This weekend I ate a bunch as I lounged on the couch watching reruns of “Jane the Virgin.” I’m still trying to figure out why I stopped watching the show after Season 2.

ANYWAY. Make these truffles as soon as possible. They’re sort of healthy, very flavorful, and easy to transport if you need a quick snack.

Here’s a song to get you started on your date cacao truffle journey.