Via: Šárka Babická
Put the dates, tahini and cardamom in a food processor and whizz for 1-2 minutes to create an oily paste. Put in the refrigerator for 10 minutes to help the mixture firm up.
Meanwhile, blend the macadamia nuts into a powder using either a mini blender or a pestle and mortar.
Toast the sesame seeds in a heavy-based pan over a medium heat for 1 minute until golden and fragrant, shaking the pan often.
Mould the date paste into 12 round balls (about 2cm in diameter). Put four small, shallow bowls on the work surface and put a different coating in each one: ground macadamia nuts, toasted sesame seeds, desiccated coconut and ground coffee. Roll three truffle balls in each of the flavourings until they are well coated. You may find that you need to apply gentle pressure to get the coconut to stick. Transfer to a plate and serve.
The Jewelled Kitchen by Bethany Kehdy (£14.99, Nourish Books)