Unwrap the candy canes and blend in a food processor until they are broken into small pieces. Remove and place into a shallow bowl. Rinse and dry the food processor.

Place dates and almonds in the food processor. Pulse until they break up into small pieces. Blend until they start to form a thick dough that sticks together.  

Add the peppermint extract and cocoa powder and blend. If the mixture is too dry and crumbly, add cold water 1 tsp at a time until the mixture begins to stick together. You should not need much more than 1-2 tsp for this. 

Then, remove dough from the food processor and roll into 1 inch balls (about 16). Roll the balls in the crush candy cane. 

Store in the fridge in an airtight container for a week or the freezer for 1-2 months. Enjoy!