Whiz the nuts in a food processor to break them down. Add the dates, cocoa powder, vanilla extract, maple syrup and salt. Process until the mixture has formed crumbs that easily stick together when pressed between your thumb and forefinger. Add the cranberries and process until they are roughly chopped. Taste test and add a touch more cocoa or sweetener, if desired.
Line a tray with non-stick baking paper. Scoop ½ TBSP mixture and roll it into a ball, then place on the paper. Repeat with the remaining mixture.
Place the chocolate in a heat-proof bowl set over a pan of gently simmering water (make sure the water doesn’t touch the bowl). When the chocolate has melted, switch off the heat.
Using a metal spoon, quickly roll each truffle in the chocolate. Place the truffle on a fork and gently shake off the excess chocolate. Place the truffle back on the lined tray. Repeat with the remaining truffles. Chill in the refrigerator until set.
If you have any melted chocolate left over, pour it onto a piece of baking paper to form a chocolate ‘puddle’ then chill until set. You can save this for another recipe.
Stored in an airtight container, these truffles will keep for weeks in the refrigerator or freezer.