Pistachio Rose Date Truffles

• 27 g pitted Medjool dates — Pitted Medjool dates
• 25 g rolled oats — Old-fashioned rolled oats
• 10 g, divided — Raw shelled pistachios
• 10 g (2 tsp) — Tahini from roasted sesame kernels
• 2 g (about 1/2 tsp) — Food-grade rose water
• 0.2 g (small pinch) — Ground cardamom
• 0.1 g (tiny pinch) — Fine salt

Method

1. 1Prepare the pistachio coatingPulse 4 g pistachios in a food processor for 5 to 8 seconds until finely chopped.30 secLook for: The mixture is evenly processed and ready for the next action.Safety: Unplug the processor before reaching into the bowl.
2. 2Transfer them to a small plateTransfer them to a small plate, using a clean plate or bowl for cooked food.Look for: Pistachios resemble coarse green crumbs, not oily nut butter.
3. 3Measure ingredients: Process the rose-date baseMeasure medjool dates, rolled oats, pistachios, sesame tahini, and rose water using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Process the rose-date basePulse dates, oats, remaining 6 g pistachios, tahini, rose water, cardamom, and salt for 45 to 60 seconds, stopping once to scrape.1 minLook for: The mixture forms fragrant moist clumps with no loose oats or pools of rose water.Safety: Remove every date pit and unplug the processor before scraping.
5. 5Shape and coat five trufflesCompress the mixture into five equal 15 g portions.Look for: The shape and coat five truffles stage is complete and ready for the next action.
6. 6Roll each between clean palmsRoll each between clean palms, then roll through every pistachio crumb.2 min 30 secLook for: Five compact truffles carry an even green coating and hold their shape.Safety: Wash and dry hands and declare tree-nut and sesame allergens.