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150 g raw pistachios (1 cup)
210 g medjool dates, pitted (1-1/2 cups)
114 g (4 oz) dark chocolate domes, melted
2 Tb cocoa powder
~ ¼ tsp EACH sea salt & cayenne
~ ½ tsp vanilla extract
114 g (4 oz) dark chocolate domes
½ tsp coconut oil
chopped pistachios from step 1
Place the pistachios in a food processor and process until nuts are finely chopped, being careful not to over-process. Remove 1/3 cup of the nuts for the topping, and set aside; leave the rest of the pistachios in the food processor. Add the pitted dates, the melted chocolate, the cocoa powder, the salt, the cayenne, and the vanilla and process until everything is finely chopped, and mixed, and mixture looks like a smooth “dough”.
Use wet hands to roll small pieces of this dough into small balls. For the topping, melt the chocolate with the coconut oil. Dip each truffle in the melted chocolate and sprinkle with reserved pistachios. Let cool until chocolate hardens. Truffles keep in the fridge for two weeks. Makes ~24 truffles
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