Cooking time: 40 minutes
Start to finish time: 1 hour 10 minutes
500g Pitted dates
60g whole almonds coarsely grinded (about ½ cup)
½ Muscat nut grated
2 Tablespoons coconut cream (see picture)
50g Coarsely shredded coconuts
Fill a steaming pot to the ¼ with water and bring it to a boil. Place the dates in the steaming tray, cover and cook for 40 minutes.
Transfer the dates to a large bowl. Using your hands only, work the dates into dough. You can also use a food processor, but the dates are so sticky, they may cause the blades to disconnect.
Add the almonds, grated Muscat nut and coconut cream. Keep working the dates dough by hand until the coconut cream is mixed in perfectly.
Wash your hand clean. Roll the dough into 1” to 1.5” balls.
Roll the balls in the shredded coconut applying gentle pressure, until covered from all sides.
Serve the truffles immediately with refreshments or store them in the refrigerator for up to two months.