Date & Pistachio Truffles
Ingredients
- 225 g shelled pistachio nuts
- 225 g ready-to-eat pitted dates chopped
- 1 tablespoon orange blossom water
- 1 teaspoon ground cinnamon
- 1 tablespoon runny honey
- 50 g desiccated coconut
Instructions
- Dry-fry the pistachios in a heavy-based frying pan over a medium heat for 1,5 minutes until they begin to colour and emit a nutty aroma.
- Put into a food processor with the dates and blend to a thick paste.
- Transfer the paste to a bowl and knead in the orange blossom water, cinnamon and honey.
- Roll about 16 small pieces of the mixture into bite-sized balls.
- Sprinkle the coconut onto a plate.
- Roll the truffles in the coconut until evenly coated.
- Serve with coffee or tea.
Notes & Wine Advice
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