The magic in these raw truffles comes from Medjool dates, an exceptionally large variety that lends a gooey texture and rich taste. We’ve been using these dates for years, with cocoa powder and walnuts, to whip up raw brownies as a wholesome sweet treat. Here we’ve used the same concept to make round truffles, coating them in finely ground pistachios as a sort of fluorescent yellow-green confetti. They’re quick to put together with a food processor, and we store them in the freezer since they thaw almost immediately.
- Yield: 6 Servings
- ¼ cup raw or roasted shelled pistachios
- 1 cup raw unsalted walnuts
- 14 large Medjool dates (about 1½ cups)*
- ½ cup cocoa powder
- 2 teaspoons vanilla extract
- ¾ teaspoon kosher salt
- In a food processor, grind the pistachios for a minute or so into a very fine dust. Remove the pistachio dust to a plate or flat dish and set it aside. Wipe out the bowl of the food processor.
- Return the bowl to the food processor and add the walnuts; process for a few seconds until very finely chopped. Remove the pits from the dates. Add the dates, cocoa powder, vanilla extract, and salt and process for another few seconds until the mixture is fully combined and crumbly.
- Turn out the mixture into a medium bowl. Take a small handful of the mixture, squeeze it together and then roll it between your hands to form a ball, about ¾ inch in diameter. Repeat to make 30 truffles total. Roll each in the plate of pistachio dust, then place the truffles in a sealable container.