# Components:
→ 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
# Directions:
01 - Preheat a dry skillet over medium heat. Toast the walnuts for 3 to 4 minutes, stirring frequently until fragrant, then set aside to cool.
02 - Place the cooled walnuts into a food processor and pulse until finely ground.
03 - Add the pitted dates, vanilla extract, and sea salt to the food processor. Process until a sticky, cohesive dough forms.
04 - Using approximately 1 tablespoon of mixture, roll into small balls with your hands.
05 - Place cocoa powder in a shallow bowl and roll each ball until evenly coated.
06 - Refrigerate the coated truffles for at least 20 minutes to firm up before serving.
