Mixed Nuts Truffles

Dry Roast the Pistachios, Pumpkin seeds, sunflower seeds seperately for 2-3 mins in medium flame. Keep aside.

*In a food processors pulse the all seeds to a coarse powder and keep it aside.Pulse the remaining 1/4 cup pistachios to a slight coarse powder for garnish.

Take pitted dates in the food processor add the salt, cocoa powder, vanilla essence.Pulse it until the dates turn into a sticky paste.

Now add the ground mixture, pulse it for few times. Make sure the dough should be loose enough to be scooped and rolled into balls.

Line a baking sheet with parchment paper, scoop a portion of the dough, then roll into smooth balls with your hands.Arrange it on the baking sheet. Place it in a freezer allow to firm up for 10-15 mins.

Meanwhile, place the chopped chocolate in heatproof bowl and melt it in a double boiler.Once the chocolate melts completely add the whipping cream, mix well.

Take out the ballls from the freezer, dip the balls in melted chocolate, use two forks to roll it around so that it is coated.Then use the fork to remove the truffle from the chocolate. Place it on a parchment paper.

*Then top it immediately with reserved chopped pistachios.Make sure yo sprinkle it right ways as the chocolate. set fastly

*Repeat it with remaing truffles,let it sit for room temperature for 2-3 mins to set.