Date and Pistachio Truffles

With Orange, Cinnamon and Toasted Coconut

Preparation info
  • Makes roughly


    small truffles
    Appears in

    By Ghillie Basan

    Published 2019

    • About

    These little date and pistachio truffles are delicious with whisky. Flavoured with orange and cinnamon, they work well with single malts that have matured in sherry and bourbon casks but they can be adapted to enhance the flavours of other whiskies. Kept in an airtight container, they remain moist for a week.


    • 250g/9oz shelled pistachios, toasted
    • 250g/9


    Coarsely grind the toasted pistachios in an electric blender, add the dates and whizz to a thick paste. Loosen the paste with the orange juice while you are whizzing (you may not need all of it), and add the cinnamon and honey.

    Sprinkle the coconut onto a plate or flat surface. Using your hands, shape the mixture into small, sticky, bite-sized balls and then roll them in the coconut unt