1. Place the almonds on a piece of non-stick baking paper and bake in a preheated oven at 180°C (350°F) for 15 minutes. Remove from the oven and let them cool.
2. Place the dates in a bowl and cover them with tap water. Let them soak for 1 hour. Drain them and put them into a large blender.
3. Add the almonds, pumpkin seeds, sunflower seeds, raisins or cranberries, cocoa powder, tahini, carob syrup, and cinnamon.
4. Blend until you have a homogeneous mixture. If necessary, add a little of the soaking water from the dates or a little coconut or soy milk.
5. Take about 20g of the mixture and shape it into round balls. Place them in paper truffle cups. Store in an airtight container for 1 week outside the refrigerator.
