Dry-fry the pistachios in a heavy-based frying pan over a medium heat for 1,5 minutes until they begin to colour and emit a nutty aroma.
Put into a food processor with the dates and blend to a thick paste.
Transfer the paste to a bowl and knead in the orange blossom water, cinnamon and honey.
Roll about 16 small pieces of the mixture into bite-sized balls.
Sprinkle the coconut onto a plate.
Roll the truffles in the coconut until evenly coated.
Serve with coffee or tea.
Notes / Tips / Wine Advice:
For stuffed almond dates,
mix together 150 g ground almonds, 60 g caster sugar and 1 tablespoon rosewater in a bowl, then work to a smooth, soft paste, adding more rosewater if needed. Place 200 g ready-to-eat pitted dates on a plate and stuff each one with the almond paste. Press the stuffed dates gently to compress the filling, leaving them slightly open to reveal the paste. Serve with coffee or tea.
