Persian Paleo Date Truffles: A Cinematic Culinary Experience

Allergens

Nuts (Almonds and Walnuts), Coconut

Ingredients

• 2 cups dried Medjool dates, pitted
• 1 cup almond flour
• 1/2 cup walnuts, coarsely chopped
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon sea salt
• 1 tablespoon honey (optional)
• 1 teaspoon pure vanilla extract
• 2 tablespoons melted coconut oil
• 1/2 cup shredded coconut, for rolling

Instructions

1. In a food processor, combine the pitted Medjool dates and pulse until they form a sticky paste.
2. Add almond flour, chopped walnuts, unsweetened cocoa powder, ground cinnamon, ground cardamom, and sea salt to the date mixture. Pulse again until well combined.
3. Incorporate honey (if using), vanilla extract, and melted coconut oil into the date mixture. Process until the dough is smooth and easy to handle.
4. Roll the truffle dough into 16 equal sized balls. Then, roll each ball in shredded coconut to coat evenly.
5. Arrange the Persian Date Truffles on a serving platter, creating an elegant and photorealistic presentation for your cinematic dessert.

Chef’s Insight

The combination of Medjool dates and cocoa powder creates an intense flavor profile that transports you straight to Persia.

Notes

These Persian Date Truffles make a perfect addition to any Paleo-friendly or dessert table at your next gathering or celebration.