# Ingredients:
→ Nuts & Dried Fruit
01 - 1 cup walnuts (120 g)
02 - 1 cup pitted Medjool dates (180 g; about 10–12 large dates)
→ Flavorings
03 - 1 teaspoon vanilla extract
04 - 1/4 teaspoon sea salt
→ Coating
05 - 2 tablespoons unsweetened cocoa powder
# Instructions:
01 - Preheat a dry skillet over medium heat. Add walnuts and toast, stirring frequently, for 3 to 4 minutes until fragrant. Remove and let cool.
02 - Place the cooled walnuts into a food processor and pulse until finely ground.
03 - Add pitted dates, vanilla extract, and sea salt to the ground walnuts. Process until a sticky dough forms and ingredients come together.
04 - Scoop approximately 1 tablespoon of mixture and roll into balls using your hands.
05 - Place cocoa powder in a shallow bowl. Roll each ball in cocoa powder until evenly coated.
06 - Refrigerate the coated truffles for at least 20 minutes to firm before serving.
