date and walnut truffles

makes 15–20

200 g (7 oz/2 cups) walnuts

185 g (6½ oz/1 cup) pitted dried dates

1 tablespoon coconut oil (see note)

3 tablespoons carob powder

25 g (1 oz/¼ cup) desiccated coconut

Put all of the ingredients except the coconut into a food processor and process until smooth.

Take 1 teaspoon of mixture at a time and roll it into a neat ball. Roll each truffle in coconut to evenly coat all over. Refrigerate until ready to serve.

Note: These truffles will keep in an airtight container in the refrigerator for up to 2 weeks. Serve at room temperature.