Chop or grind the nuts (I used a mixture of Walnut, Almond, Cashew, Hazelnut, and Pistachio) either by hand, in a food processor, or in a coffee grinder, depending on the coarseness you prefer. The finer you chop the nuts, the firmer the mixture will stay together.
Chop the dates.
Make zests and juice out of the lemon.
Combine the chopped nuts, chopped dates, lemon zest and lemon juice either by hand, or in the food processor.
Scoop the mixture base on the size of truffles you want to make, make them into little balls, and roll them in the raw cocoa power, set aside.
The oil of the nuts will seep through the powder, and if you'd like, you can roll them in the raw cocoa powder again.
Set aside, it is pretty much ready to eat immediately. I prefer to store them in room temperature. It seems to allow the oil of the nuts and the cocoa powder to incorporate better as they sit.