Rosewater Love Truffles

Print the recipe here.

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Ingredients

• 9 dates

• 3/4 cup pistachios

• 3/4 cup almonds soaked and peeled

• 1/3 cup shredded coconut

• 1/2 teaspoon cardamom

• a pinch of salt

• 1 teaspoon vanilla extract

• 2 tablespoons rosewater

• 1 tablespoon coconut oil

• 1 tablespoon rose petal jam

• Extra-finely chopped pistachios and almond some coconut and roses for garnish.

  DIRECTIONS

• Put almonds, pistachios coconut, salt and cardamom into the food processor. Blend until coarsely ground.

• Add the dates, vanilla, rosewater and rose petal jam and process until the mixture turns into a ball.

• Scoop out golfball amounts and cool them into a ball. Garnish each truffle by rolling them in the nut, coconut and rose petals.

• Place on a parchment sheet and place it in the refrigerator to firm up for 1 hour.

• Enjoy mindfully with the one you love.

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