1. Place Lions Brew grounds into a spice grinder. Grind into a fine powder then sift to remove any grounds that may remain that are too large and/or hard.

2. In a large mixing bowl, add cream cheese and date paste. Using a hand mixer, blend until well mixed.

3. Add the Sunbutter, cocoa powder, and vanilla, to cream cheese mixture and mix until all are well combined and creamy.

4. Finally, add the finely ground and sifted Lions Brew Hazelnut grounds to the mixture. Using a wooden spoon or spatula, slowly incorporate the Lions Brew until it forms a firm ball. 

5. Divide into 18 portions using a teaspoon and roll into balls. For garnish, roll each ball into either cocoa powder or chopped hazelnuts.

6. Place the truffles on a cookie sheet lined with parchment, and chill in the refrigerator for 30 minutes or until firm.

7. Store truffles in the refrigerator for up to one week or freeze. Place frozen truffles in refrigerator to defrost as needed.

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