Date and Nut Truffles

These Date and Nut Energy Bites are made from wholesome nuts rich in nutrients and sweetened naturally with dates. They have a surprise twist with cardamom, Gulkand (rose preserves), and rose essence, infusing delightful floral fragrances reminiscent of the iconic "Indian Paan." And the touch of sea salt perfectly balances the sweetness.

Remember the delightful Oats and Pistachio Laddu and Quinoa Date Protein Balls? I am thrilled to see many of you making them as a quick snack as well as a fun dessert. Using a similar almost-no-cook method, I've created these grain-free truffles that will have your taste buds dancing.

I hope you will try these effortless homemade truffles this Diwali. They'll seamlessly complement your classic Diwali treats like Candied Cashews, Besan Laddu, Badam Burfi, and Chirote, making them an ideal festive treat to share with loved ones.

Ingredients

• Nuts - A mix of raw unsalted nuts works best for this recipe. I like to use pistachios, almonds, walnuts, and cashews.
• Dates - I buy pitted organic dates from Costco. They add stickiness to hold the bites together, plus add natural sweetness. If you use Medjool dates, use a little less quantity as they are much bigger. Chop the dates coarsely before adding them to the food processor so it's easier to incorporate them with other dry ingredients.
• Gulkand - a star ingredient found in Indian Meetha Pan, Gulkand is simply a rose preserve that many Indian stores sell or you can also buy it on Amazon.
• Rose Essence - Viola brand rose essence is readily available in Indian stores and also on Amazon. It's pretty strong to make sure to add the exact amount.
• Cardamom Powder - use homemade or store-bought ground cardamom. Depending on the freshness you may need to add more or less.
• Sea Salt - a hint of sea salt balanced the sweetness in these truffles. Regular salt can be used in place of sea salt.
• Chocolate Chips - You can use white or dark chocolate chips to optionally coat the energy balls. They make the energy bites a bit indulgent to enjoy as a treat.

How to Make Date and Nut Truffles

• Dry roast the nuts in a frying pan on medium for 3 to 4 minutes stirring constantly. Take out the nuts and allow them to cool.

• Add the dates, nuts, cardamom, sea salt, rose essence, gulkand to a food processor jar. Pulse until the nuts are chopped coarsely and the mixture is well combined.
• Take one to two tablespoons of the mixture into the palm of your hands. Tightly press and shape the mixture together and then roll it into balls.

• Place the semi-sweet chocolate chips in a microwave-safe bowl and melt at 50% power for 1½ to 3 minutes, stirring every 30 seconds.
• Add each ball into the melted chocolate, gently roll to coat evenly, and take it out with a fork allowing any excess chocolate to drip down. Place the chocolate-covered balls on a parchment-lined dish. Garnish with sliced pistachios and rose petals.

Storing

Keep in an airtight container at room temperature for 1 to 2 days or refrigerate for up to 4 weeks.

Variations

The best part of this date and nut truffles recipe is its versatility! Here are a few variations:

• Add your choice of nuts, if you are allergic to a specific nut substitute it with another.
• If you do not have rose preserve, leave it out. Simply add four extra dates instead.
• Coat the truffles with white chocolate, or dark chocolate, or completely leave out that step.
• Don't have a food processor? Pulse the ingredients in 3 to 4 batches in your blender jar.