Line plate with parchment paper
Melt coconut oil on lowest setting until just melted
Add pitted dates, melted coconut oil, and water to food processor
Mix until a paste forms
Add cocao powder, nut butter, vanilla, and pinch of salt
Blend to combine
Add almond flour until the mixture forms a ball
Remove ball of ganache from food processor and place into a sealable container
Remove one tablespoon of ganache from the container, and place on parchment lined plate.
Dust hands with cocao powder and roll ganache into a ball
Roll in prebiotic topping of your choice
The rest of the ganache can be stored in the refrigerator for up to one week.
