"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti


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This recipe for DATE TRUFFLES, by , is from Holiday recipes for a cause, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 1/2 cups dried flaked or shredded coconut (unsweetened), divided
1 cup pitted dates
3/4 cup almond slivers
1 tbsp date honey, date syrup or maple syrup
1 tbsp orange blossom water (optional - recommended)
3/4 tsp orange zest
Pinch cardamom
Pinch cloves

Preheat oven to 350 .

Spread 3/4 cup of the shredded coconut on a cookie sheet in a thin layer.

Place coconut inside the oven and bake for 4-5 minutes, stirring frequently, until the coconut is lightly toasted and golden brown.

Remove coconut from the oven and carefully pour the toasted coconut into a food processor.

Process it for 10-20 seconds until the shreds become very small. Pour into a bowl and reserve.

Place pitted dates, almond slivers, date honey or syrup, orange blossom water, orange zest, cardamom, cloves, and the remaining cup of unsweetened coconut (untoasted) into the food processor.

Pulse until the mixture turns into a crumbled, sticky dough it will become a moldable paste, but should still have texture. Roll the nutty paste into 1-inch diameter balls. Roll each truffle ball into the bowl of toasted coconut to coat. Serve.




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