The best post-dinner treat to serve with tea and coffee. They’re gooey and indulgent with an ever-so-slightly chewy texture inside and a crunchy outside. They have smooth chocolatey centres and are rolled in crumbled pistachios to give the perfect finish.
- 50 g pistachio nuts
- 12 medjool dates, pitted and chopped
- finely grated zest of 1 unwaxed orange, plus juice of ½ orange
- 1 tsp coconut oil
- 3 tbsp raw cacao powder
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 30 minutes
Put the nuts in a food processor and whizz to a crumb-like consistency. Don’t worry if they’re not all the same size; they’re for the truffle coating, so different-sized crumbs will add character! When you’re happy with the size, tip them into a bowl and set aside.
Throw the dates, orange zest, coconut oil and cacao powder into the processor and whizz it all together. If it gets stuck, use a spatula to push it down towards the blades again and give it another whizz. When it’s starting to stick together, squeeze in the orange juice and whizz again until it’s a nice sticky consistency that you can roll into balls.
Get a baking sheet ready and wet your hands slightly so that the mixture is easy to roll into balls. Use a teaspoon to get a nice amount together and roll it into a ball. Drop into the nut crumbs and roll it around to coat. Set it on the baking sheet. Repeat to use all the mix.
Place the baking sheet in the fridge to chill for at least 30 minutes before serving.
Recipe from Deliciously Ella With Friends by Ella Mills (Hachette Australia, $29.99).