2 shots Espresso, brewed with 12 ounces water or a 12-ounce cup of strongly brewed coffee, regular or decaffeinated is fine
1 cup Pecans, chopped finely
1/2 cup Shredded coconut, sweetened or unsweetened
3/4 tsp Orange or lemon zest
1 tsp Ground cinnamon
1/2 cup or more unsweetened cocoa powder for dusting
Soften dates by soaking them for 3-5 minutes in 12 ounces of warm (not hot) coffee. Drain the dates and discard the coffee. With a fork or another utensil, mash dates on a cutting board to form into a paste. Transfer to a large mixing bowl.
Add chopped pecans, coconut, zest and cinnamon to the mixing bowl. Mix well and shape into 1-inch balls.
Add cocoa powder to a shallow bowl. Roll truffles in the cocoa powder to coat. Enjoy.
If you do not like the taste of coffee, use plain water to soften the dates. You may substitute the pecans with another nut; walnuts work particularly well too. For a sweeter, firmer coating than the cocoa powder, melt 12 ounces semi-sweet chocolate in a double boiler and roll truffles. Allow truffles to cool and harden before eating, about 30 minutes.