Date, Coconut & Walnut Truffles
These Date, Coconut & Walnut Truffles are a quick, no-bake treat bursting with wholesome flavor and perfect for any occasion!
Equipment
- Mixing Bowl
- Spatula
- Measuring cups and spoons
- Baking sheet or tray
- Parchment Paper
Ingredients
- 3 cups chopped walnuts
- 2 cups graham cracker crumbs
- 2 cups shredded coconut
- 1 pound miniature marshmallows
- 1 pound chopped dried dates
- 28 ounces sweetened condensed milk
- extra coconut & ground nuts for rolling
Instructions
- Clear and clean your workspace. Line a baking sheet with parchment paper to prepare for the truffles.
- In a large mixing bowl, combine the chopped walnuts, graham cracker crumbs, and shredded coconut. Stir well to mix evenly.
- Add the miniature marshmallows and chopped dried dates to the bowl, mixing them into the dry ingredients.
- Pour the sweetened condensed milk into the bowl and mix thoroughly until the mixture is sticky and well combined.
- Using your hands, roll small portions of the mixture into bite-sized balls (about a tablespoon each) and place them on the prepared baking sheet.
- Roll each truffle in extra shredded coconut or ground walnuts to coat and add flavor.
- Refrigerate the truffles for at least 1 hour to allow them to set and firm up.
- Serve chilled and enjoy your Date, Coconut & Walnut Truffles!
Notes
- Store truffles in an airtight container in the refrigerator for up to two weeks.
- Freeze for up to three months with parchment paper layers to prevent sticking.
- Customize by adding spices like cinnamon or pumpkin spice for seasonal variations.