Recipe by our very own Corporate Executive Chef, Mario Martinez
- 3 cups Pecans, finally chopped
- 2 cups Pitted dates (or dried figs)
- 2 tsp. Vanilla extract
- 2/3 cups Unsweetened cocoa powder
- 1/4 tsp. Kosher/Sea salt
Place the pecans and salt in a food processor fitted with a metal blade; process until pecans are finely ground. Add the dates, vanilla and cocoa powder to the processor. Mix well until everything is combined. With the processor still running, add a couple drops of water at a time to make the mixture stick together.
Using a spatula, transfer the mixture into a bowl. Using your hands, form small round balls. Store the truffles in an airtight container in the refrigerator for up to a week.