6 Medjool dates, pitted
2 Tablespoons currants
1 Tablespoon sunflower seeds
¼ Cup desiccated coconut
1 Teaspoon ground cardamom
½ Teaspoon ground cinnamon
1 Teaspoon cocoa powder, plus ¼ cup extra
50g White chocolate
1 Teaspoon olive oil
- Combine dates, currants, sunflower seeds, coconut, cardamom, cinnamon and one teaspoon cocoa powder in a small food processor. Blitz until mixture comes together.
- Place remaining ¼ cup cocoa powder in a shallow bowl. Using clean hands, roll tablespoons of mixture into balls. Roll balls in cocoa powder until evenly coated. Place on a lined baking tray. Repeat with remaining mixture.
- Fill a small saucepan with 3 cm of water. Place saucepan over medium heat and bring water to a simmer. Place white chocolate in a small heat-proof bowl on top of the saucepan, making sure it doesn’t touch the simmering water. Stir until chocolate has melted and is smooth. Fold through olive oil to thin the mixture.
- Drizzle a cross of white chocolate over the truffles. Allow to cool and set before serving.