Place pitted Medjool dates in a food processor and pulse until a thick paste forms.

Add almond flour, cocoa powder, peppermint extract, and sea salt to the processor.

Process until the mixture forms a cohesive dough that holds together when pinched.

If the mixture is too dry, add water one teaspoon at a time while processing until desired consistency is reached.

Scoop 1 tablespoon of dough and roll between palms to form a uniform sphere.

Repeat for the remaining dough to create 12 truffles.

Roll each sphere in the extra cocoa powder until evenly coated.

Store in an airtight container in the refrigerator for at least 30 minutes to set before serving.