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About the Recipe
Ingredients
12 oz Medjool dates, pitted, about 2 packed cups
1 cup shelled pistachios, reserve ¼ cup for garnish
¼ cup raw cashews or almonds, optional for texture
1 tbsp maca powder
⅛ tsp saffron threads, steeped in 1 tbsp warm water for 5 minutes
½ tsp ground cardamom
Pinch sea salt
¼ cup unsweetened shredded coconut, optional for rolling
Preparation
In a food processor, pulse pistachios, and cashews if using, into a coarse crumb. Reserve ¼ cup for garnish.
Add dates, maca powder, saffron water with threads, cardamom, and salt. Blend until a sticky dough forms.
Roll into 1 inch balls, about 2 tbsp each, to yield around 20 truffles.
Roll each truffle in crushed pistachio or coconut for coating.
Chill for 15 minutes before serving.
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