Saffron White Chocolate Walnut Truffles
Description
Festive Diwali truffles featuring California walnuts, dates, coconut, and cardamom, coated in crunchy saffron white chocolate and finished with edible gold.
Ingredients
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2 cups California walnuts, toasted, divided, plus more to taste for garnish
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½ cup unsweetened coconut, shredded
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½ tsp ground cardamom
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2 cup pitted Medjool dates, soaked and drained
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10 oz white chocolate, divided
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1 tsp ghee
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¼ tsp saffron, crushed
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Edible gold flakes, to taste
PREPARATION
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Process toasted walnuts, coconut, and cardamom until grainy. Reserve 2 Tbsp for white chocolate coating.
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Process soaked & drained dates along with grainy walnut mix until sticky. Roll the mixture into 18 balls and chill for 10–15 minutes.
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Melt white chocolate until creamy and then mix in melted ghee and saffron, reserving 2 Tbsp. Stir the reserved grainy walnut, coconut and cardamom mixture into the remaining melted white chocolate. Then, dip the balls and place on parchment. Chill 15–20 minutes until set.
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Drizzle with reserved chocolate; immediately garnish with ground walnuts and gold flakes before the chocolate hardens.
NUTRITION
- Calories: 235 cal
- Total Fat: 16 g
- Saturated Fat: 6 g
- Cholesterol: 4 mg
- Sodium: 16 mg
- Carbohydrates: 24 g
- Dietary Fiber: 2 g
- Total Sugars: 21 g
- Added Sugars: 0 g
- Protein: 3 g
- Calcium: 55 mg
- Iron: 1 mg
- Potassium: 231 mg