# Components:
→ Nuts & Dried Fruit
01 - 1 cup walnuts (approximately 120 grams)
02 - 1 cup pitted Medjool dates (about 10–12 large dates, approximately 180 grams)
→ Flavorings
03 - 1 teaspoon vanilla extract
04 - 1/4 teaspoon sea salt
→ Coating
05 - 2 tablespoons unsweetened cocoa powder
# Method:
01 - Preheat a dry skillet over medium heat. Add walnuts and toast for 3 to 4 minutes, stirring frequently, until fragrant. Remove and allow to cool.
02 - Transfer cooled walnuts to 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 begins to come together.
04 - Scoop approximately 1 tablespoon of the mixture and roll into a ball with your hands. Repeat with remaining mixture.
05 - Place cocoa powder in a shallow bowl and roll each truffle in the cocoa powder to coat evenly.
06 - Refrigerate truffles for at least 20 minutes to set before serving.
