Saffron White Chocolate Walnut Truffles

By My Vegetarian Roots
Total Time
55 Mins
Serves
18
Serving Size
1 truffle
Meal
Snack
Course
Desserts Snack

DESCRIPTION

Festive Diwali truffles featuring California walnuts, dates, coconut, and cardamom, coated in crunchy saffron white chocolate and finished with edible gold.

Prep Time
20 Mins
Cook Time
35 Mins
Total Time
55 Mins
Calories
235
Total Fat
16
Saturated Fat
6
Cholesterol
4
Sodium
16
Carbohydrates
24
Dietary Fiber
2
Total Sugars
21
Added Sugars
0
Protein
3
Calcium
55
Iron
1
Potassium
231

Ingredients

  • 2 cups California walnuts, toasted, divided, plus more to taste for garnish
  • ½ cup unsweetened coconut, shredded
  • ½ tsp ground cardamom
  • 2 cup pitted Medjool dates, soaked and drained
  • 10 oz white chocolate, divided
  • 1 tsp ghee
  • ¼ tsp saffron, crushed
  • Edible gold flakes, to taste

Preparation

  1. Process toasted walnuts, coconut, and cardamom until grainy. Reserve 2 Tbsp for white chocolate coating.
  2. Process soaked & drained dates along with grainy walnut mix until sticky. Roll the mixture into 18 balls and chill for 10–15 minutes.
  3. 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.
  4. Drizzle with reserved chocolate; immediately garnish with ground walnuts and gold flakes before the chocolate hardens.