Place the pitted dates, almond butter, cocoa powder, alcohol-free vanilla, and sea salt into a food processor. Pulse the mixture until it forms a thick, sticky dough that holds together when pressed between your fingers. If the mixture seems too dry, add a teaspoon of water and pulse again until the desired consistency is reached.
Scoop about one tablespoon of the dough and roll it into a ball. Gently pinch the top of the ball to elongate it into a teardrop or cone shape, resembling the center of a pine cone. Repeat this process until all the dough is used, placing each cone onto a piece of parchment paper.
Starting at the bottom of a dough cone, gently press individual cereal flakes into the sides at a slight upward angle. Work your way up in circular layers, overlapping the flakes as you go to create the textured look of a pine cone. Continue until you reach the very top, finishing with a single flake or a small cluster to cap it off.
Once all the truffles are assembled, place them in the refrigerator for about ten minutes to firm up. Just before serving, lightly sift powdered sugar over the tops to mimic the look of freshly fallen snow. This adds a beautiful winter touch that makes the truffles pop against a dark serving platter.
