RECIPE: Pistachio-Crusted Chocolate Truffles
15 large Medjool dates, pitted
100g unsweetened desiccated coconut
100g raw almonds (or other raw nuts of choice)
2 tbsp cold-pressed virgin coconut oil, room temperature
4 tbsp raw cocoa powder
1 tbsp water
1 tsp ground cinnamon
¾ cup slivered pistachios
1. Put all the ingredients (except the pistachios) into a food processor and mix for about a minute until it’s all combined into a smooth paste.
2. Place the mixture in a bowl and refrigerate for 10 to 15 minutes.
3. Form 15 to 20 small round truffles with your hands (around half the size of a golf ball), then roll all the truffles on a plate of slivered pistachios to coat them. Refrigerate for 20 minutes before serving.
If you don’t have a food processor, mash your pitted dates with a fork until the texture is caramel-like. Add the rest of the ingredients and knead by hand until they are well-combined then follow step 2 onwards. Change up the taste of your truffles by rolling them in desiccated coconut, rolled oats, finely chopped nuts of your choice, or cocoa powder instead of slivered pistachios.