This nutty take on truffles combines ground walnuts, coconut, cinnamon and cloves for a not-too-sweet result. To finish, roll them in coconut flakes, dust them with cocoa, or both.
Ingredients
Yield:About 36 truffles
- 12 ounces/340 grams walnut halves and pieces (about 3 ½ cups), lightly toasted
- 1 cup/75 grams dried coconut, plus another 1 cup for rolling
- ½ cup honey
- ½ cup sugar
- ¼ cup lemon juice
- 3 tablespoons walnut oil or olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- Generous pinch of kosher salt (such as Diamond Crystal)
- 2 tablespoons Grand Marnier (optional)
- Cocoa powder, for dusting
Directions
Step 1
In a food processor, pulse walnuts until they’re roughly chopped.
Step 2
Add coconut, honey, sugar, lemon juice, walnut oil, cinnamon, cloves and ginger. Process until mixture comes together in a mass. Add liqueur (if using) and pulse a few times to distribute.
Step 3
With dampened or lightly oiled hands, form the mixture into 1-inch balls (about 1 tablespoon scoop). Roll balls in coconut to coat and dust with cocoa powder if desired. Refrigerate for several hours or overnight for best flavor. Pull out of the refrigerator about an hour before serving. Serve at room temperature.
