3 cups Medjool dates, pitted and chopped
2 shots espresso, brewed with 12 ounces water or a 12-ounce cup of strongly brewed coﬀee
1 cup pecans, ﬁnely chopped
½ cup shredded unsweetened coconut
¾ teaspoon orange or lemon zest
1 teaspoon ground cinnamon
½ cup unsweetened cocoa powder
- Soften dates by soaking them for 3-5 minutes in 12 ounces of warm (not hot) coﬀee. Drain the dates and discard the coﬀee. With a fork, mash the dates on a cutting board to form a paste. Transfer the paste to a large mixing bowl.
- Add pecans, coconut, zest, and cinnamon to the mixing bowl and mix well.
- Shape the paste into 1-inch balls.
- Put cocoa powder into a shallow bowl. Roll truﬄes in the cocoa powder to coat.
Recipe and photo courtesy of Bard Valley Natural Delights.