Makes: 20

For the Truffles 

20 Medjool dates, pitted


40g (2 or 3) fresh strawberries, stems removed, quartered


1⁄2 tsp freshly ground cardamom

1⁄4 tsp salt

For the Coating: 100g pistachios, finely chopped

Line a baking tray with parchment paper.

Place the dates, strawberries, cardamom, and salt in a food processor. Pulse until smooth, about 1 to 2 minutes.

Roll the puree between the palms of your hands into 20g balls (about 21⁄2cm each) and place them on the baking tray. The truffles will roll more evenly if your hands are damp. Cover with cling film and chill in the refrigerator until firm, about 10 to 15 minutes.

Place the pistachios in a small bowl. Roll each truffle in the pistachios. Store in the refrigerator in an airtight container for up to 1 week. Enjoy!

 

Lara Ariss owns a boutique pastry-catering kitchen in Beirut. She focuses on Mediterranean pastries, by bringing her signature love of medleys of flavor together with a keen appreciation for fresh seasonal produce. You can check out more of Lara's recipes and product recommendation right here!
January 08, 2020 — Mint Basil Market

Leave a comment

Please note: comments must be approved before they are published.