# What You Need:
→ Nuts & Dried Fruit
01 - 1 cup walnuts (120 g)
02 - 1 cup pitted Medjool dates (about 10–12 large dates, 180 g)
→ Flavorings
03 - 1 teaspoon vanilla extract
04 - 1/4 teaspoon sea salt
→ Coating
05 - 2 tablespoons unsweetened cocoa powder
# How To Make:
01 - Preheat a dry skillet over medium heat. Add walnuts and toast for 3 to 4 minutes, stirring frequently until aromatic. Remove from heat and cool.
02 - Transfer toasted walnuts to a food processor and pulse until finely ground but not powdered.
03 - Add pitted dates, vanilla extract, and sea salt to the ground walnuts. Process until mixture forms a sticky dough that starts to clump together.
04 - Scoop out approximately 1 tablespoon of the mixture and roll into balls using your hands.
05 - Place cocoa powder in a shallow bowl. Roll each truffle in the cocoa powder until evenly coated.
06 - Refrigerate the coated truffles for at least 20 minutes before serving to firm.
