World Cuisine

Date and Pistachio Truffles

cook 20 mins
  • 225 g (7 1/2 oz) shelled pistachio nuts
  • 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.
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