• Soak the dates in hot water for 10 minutes. While the dates are soaking, toast the nuts by adding almonds, cashews, and pistachios to a nonstick skillet. Toast them on low-medium heat, stirring continuously, for 4 to 5 minutes.
• Turn off the heat, transfer the nuts to a plate, and allow them to cool completely.
• In the same pan, toast the coconut, stirring continuously, over low-medium heat until golden brown. Transfer the coconut to a separate bowl and allow it to cool.
• Once the nuts are cooled completely, place them in a food processor. Drain the dates and add them to the food processor with cardamom, salt, and rose essence.
• Pulse a few times until everything is well combined, sticks together, and turns into a chunky mixture.
• Transfer the mixture to a bowl and mix well with a spatula.
• Take a tablespoon of the truffle mixture and roll it between your palms into a ball. Repeat this with the rest of the mixture, and make balls.
• Roll each truffle in the toasted coconut until it’s completely coated. Chill the truffles in the refrigerator for 30 minutes. Serve immediately or store in an airtight container.

Storing Suggestions

• Store the date and nut truffles in an airtight container in the refrigerator for up to 10 days.
• These truffles can be frozen in a freezer-safe container for two months.