Instructions

• Preheat oven to 350°F. Spread 1 cup shelled pistachios in a single layer on an ungreased baking sheet. Bake about 5 minutes, watching constantly, until pistachios are toasty and fragrant. Immediately transfer the pistachios to a bowl or plate so they stop roasting.
• If the 8 pitted Medjool dates are hard or dry, place them in a bowl and cover with boiling water. Let sit 10 minutes, then drain and pat dry.
• Place 1 cup raw walnuts and 3/4 cup of the toasted pistachios in a food processor. Pulse until the mixture reaches a coarse meal consistency. Transfer this ground walnut–pistachio mixture to a bowl and set aside.
• Put the remaining 1/4 cup toasted pistachios in the food processor and pulse until they are crushed to your desired coarseness for topping. Transfer and reserve for garnish.
• Place the pitted dates in the food processor and pulse in long bursts until they form a sticky paste with only small bits remaining.
• Add 1 tablespoon unsweetened cocoa powder, 1/2 teaspoon pure vanilla extract, 1/4 teaspoon kosher salt, and 1/2 cup of the ground walnut–pistachio mixture to the dates in the processor. Pulse a few times to combine.
• Continue adding more of the ground nut mixture a few tablespoons at a time, pulsing and scraping down the sides as needed, until the mixture becomes a loose, malleable dough that can be scooped and formed into balls.
• Line a baking sheet with parchment paper. Use a small scoop or spoon to portion dough, then roll each portion into a ball with your hands, pressing lightly so it holds together. Place the balls on the parchment (you should have about 12). Freeze on the sheet for 10–15 minutes to firm.
• While the truffles chill, melt 3.5 ounces dark chocolate (roughly chopped) in a heatproof bowl set over a pan of simmering (not boiling) water, making sure the bottom of the bowl does not touch the water. Stir often until almost completely melted. Remove the bowl from the pan, add 1/2 teaspoon coconut oil, and stir until the chocolate is smooth and glossy.
• Remove the chilled truffles from the freezer. Working one at a time, dip a truffle into the melted chocolate using two forks to roll and coat it fully. Lift, tap gently to remove excess chocolate, place on the parchment, and immediately sprinkle with the reserved crushed pistachios.
• Let the coated truffles sit at room temperature for a minute or two for the chocolate to set. Serve and enjoy.