# What You'll Need:
→ Nuts & Dried Fruit
01 - 1 cup walnuts (120 g)
02 - 1 cup pitted Medjool dates, approx. 10–12 large (180 g)
→ Flavorings
03 - 1 teaspoon vanilla extract
04 - 1/4 teaspoon sea salt
→ Coating
05 - 2 tablespoons unsweetened cocoa powder
# Step-by-Step Guide:
01 - Preheat a dry skillet over medium heat. Add walnuts and toast for 3 to 4 minutes, stirring frequently until fragrant. Remove and let cool.
02 - Transfer cooled walnuts to a food processor and pulse until finely ground.
03 - Add pitted dates, vanilla extract, and sea salt to the ground walnuts. Process until the mixture forms a sticky, cohesive dough.
04 - Scoop approximately 1 tablespoon of the mixture per truffle and roll into balls by hand.
05 - Place cocoa powder in a shallow bowl and roll each truffle in it until evenly coated.
06 - Refrigerate the truffles for at least 20 minutes before serving to firm.
