Dark Chocolate Almond Energy Bites

0 Combine cashews / almonds and dates in the bowl of a food processor. Blend until finely ground. All of the pieces should be roughly the size of sesame seeds (or smaller) and evenly mixed.
1 Add cocoa powder and almond butter. Pulse until smooth. The mixture should stick together when you press it between your fingers. (Note: If it seems dry or crumbly, add more almond butter 1 Tablespoon at a time. Due to the variations in almond butter and other ingredients, I have had to add up to 4 Tablespoons extra to get a smooth, pliable texture.)
2 Roll dough into heaping 1 Tablespoon balls. (It helps to work the dough a bit with your hands before rolling it.)
3 For some extra fun, roll them in any of the optional toppings. (If using mini chocolate chips, gently press them into the dough as you roll them.)
4 These are great chilled or room temperature. (They are softer and most cookie-dough-like at room temp.)
5 Store in the refrigerator for up to 2 weeks.