225 g (7 1/2 oz) ready-to-eat pitted dates, chopped
1 tablespoon orange blossom water
1 teaspoon ground cinnamon
1 tablespoon runny honey
50 g (2 oz) desiccated coconut
Dry-fry the pistachios in a heavy-based frying pan over a medium heat for 1–2 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.