Maple Pistachio Chocolate Truffles

1: Preheat oven to 350°F. Spread pistachios on baking sheet & bake til toasted. Remove from oven, transfer to a bowl.

2: Place walnuts + ¾ C of toasted pistachios in food processor. Pulse til mealy consistency & remove from processor.

3: Place remaining ¼ C pistachios in processor & pulse til crushed for sprinkling.

4: Place dates in processor & pulse into a paste. Add maple syrup & pulse til incorporated. Add cocoa powder, vanilla, salt, & ½ C of ground walnut-pistachio mixture. Pulse a few times.

5: Keep adding ground nuts a few tbsp at a time til a 'dough' that can be pressed into balls.

6: Line baking sheet with parchment paper. With a spoon, portion truffle dough & roll into a ball with your hands. Place ball on baking sheet. Repeat with remaining dough. Place in freezer for 15 mins.

7: Bring a saucepan half full of water to a simmer. Place chopped chocolate in a heatproof bowl & set bowl over simmering water. Melt chocolate, stir frequently. When chocolate is almost melted, remove bowl from pan. Add coconut oil & stir til smooth.

8: Remove truffles from freezer. One at a time, dip truffle into melted chocolate. Roll truffle to coat, then remove and lightly tap away excess chocolate.

9: Return truffles to the parchment paper, sprinkle with reserved pistachios & flaky salt before chocolate hardens. Repeat. Let sit at room temp for 5 mins.