- In a food processor, purée the dates and peanut butter until they are blended and reach the consistency of thick peanut butter. Scoop the mixture into a bowl and place in the fridge for 3 hours (or overnight) or the freezer for 10 minutes.
- Remove mixture from the freezer. Using a spoon and clean hands, form teaspoon-sized balls of the mixture. Place each rolled ball on a lined plate or tray and then pop them into the freezer for another 10 minutes.
- Meanwhile, melt the chocolate on low heat in a saucepan. Remove from heat when there are still a couple of solid pieces in the melted chocolate and add the sriracha. Continue stirring until everything has melted.
- Dip each date truffle into the chocolate to coat it fully, allowing the excess to drip before placing it onto a lined tray.
- Top with a sprinkle of cayenne powder, if desired.