Tupak E-Khorma (Date and Nut Truffles)

Ingredients

• 2 tablespoon raw almonds with skins (about 5/8 ounces)
• 0.25 cup (about 1 ounce) plus 1 tablespoon chopped walnuts, divided
• 10 ounce dried Medjool dates (about 15 large dates), pitted and torn into large pieces
• 6 tablespoon well-stirred tahini
• 1 teaspoon honey
• 1 tablespoon raw pistachios
• Unsweetened finely grated coconut, white sesame seeds, and unsweetened cocoa powder, for topping

Steps

1. Process almonds in a spice grinder until powdery and finely ground but not to a paste, about 30 seconds; transfer to a medium bowl. Process 1/4 cup walnuts in spice grinder until nuts are finely ground and form a dry paste, about 30 seconds, stopping occasionally to scrape down sides of grinder. Add walnut paste to almond powder in bowl. Add dates, tahini, and honey. Using a flat wooden spatula, mash mixture together to combine. Using your hands, knead and mash until dates are broken up into small pieces, the natural oils are released, and mixture can be formed into a ball, 8 to 10 minutes.
2. Pound pistachios and remaining 1 tablespoon walnuts using a mortar and pestle, or in a sealed ziplock plastic bag, until coarsely ground. Add to date mixture, and knead to combine, about 30 seconds.
3. Place coconut, sesame seeds, and cocoa in 3 separate small bowls. Divide date mixture into 1/2-ounce balls (about 2 teaspoons each) to yield 24 to 26 balls. Working with 1 ball at a time, roll in 1 topping; transfer to a plate. Repeat process with remaining balls and toppings. Let rolled truffles stand, uncovered, at room temperature 30 minutes.