- In a bowl steep a star anise and cinnamon teabag in around 100ml of boiling water for around 15 mins to strongly infuse. Roughly Chop the 10 dates and sultanas and add to the bowl. Leave for at least 30 mins.
- In the meantime zest half an orange and place this, along with the coconut flakes, almonds, coconut oil and cacao, into a food processor and pulse. When the dates and sultanas have soaked in the tea, drain (reserving the liquid) and add the fruit to the food processor. Pulse again and then add around half the reserved liquid and mix. You should have a moist, but firm, dough like mix. If the mixture is too dry, add a little more of the liquid at a time until you get the desired consistency.
- Roll into small truffles and dust with the remaining Cacao. Chill into ready to enjoy.