date truffles
amazing recipe for all natural bite sized treats with toasted coconut, almonds, and orange blossom water.
dried flaked or shredded coconut, pitted dates, almond slivers, date honey, , orange blossom water, orange zest, cardamom, cloves
- 1 1/2 cups dried flaked or shredded coconut
 - 1 cup pitted dates
 - 3/4 cup almond slivers
 - 1 tbsp date honey
 - 
 - 1 tbsp orange blossom water
 - 3/4 tsp orange zest
 - pinch cardamom
 - pinch cloves

- preheat oven to 350 degrees f.
 - spread 3/4 cup of the shredded coconut on a cookie sheet in a thin layer.
 - place coconut inside the oven and bake for 4 5 minutes, stirring frequently, until the coconut is lightly toasted and golden brown.
 - remove coconut from the oven and carefully pour the toasted coconut into a food processor.
 - process it for 10 20 seconds until the shreds become very small.
 - pour into a bowl and reserve.
 - place pitted dates, almond slivers, date honey or syrup, orange blossom water, orange zest, cardamom, cloves, and the remaining 3/4 cup of unsweetened coconut untoasted into the food processor.
 - pulse until the mixture turns into a crumbled, sticky dough it will become a moldable paste, but should still have texture.
 - roll the nutty paste into 1 inch diameter balls.
 - roll each truffle ball into the bowl of toasted coconut to coat.
 - serve.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1 1/2 cups dried flaked or shredded coconut
- 1 cup pitted dates
- 3/4 cup almond slivers
- 1 tbsp date honey
- 
- 1 tbsp orange blossom water
- 3/4 tsp orange zest
- pinch cardamom
- pinch cloves

 ### Assistant: The ingredients you'll need are:
- 1 1/2 cups dried flaked or shredded coconut
- 1 cup pitted dates
- 3/4 cup almond slivers
- 1 tbsp date honey
- 
- 1 tbsp orange blossom water
- 3/4 tsp orange zest
- pinch cardamom
- pinch cloves


You can follows these steps to make the recipe:
- preheat oven to 350 degrees f.
- spread 3/4 cup of the shredded coconut on a cookie sheet in a thin layer.
- place coconut inside the oven and bake for 4 5 minutes, stirring frequently, until the coconut is lightly toasted and golden brown.
- remove coconut from the oven and carefully pour the toasted coconut into a food processor.
- process it for 10 20 seconds until the shreds become very small.
- pour into a bowl and reserve.
- place pitted dates, almond slivers, date honey or syrup, orange blossom water, orange zest, cardamom, cloves, and the remaining 3/4 cup of unsweetened coconut untoasted into the food processor.
- pulse until the mixture turns into a crumbled, sticky dough it will become a moldable paste, but should still have texture.
- roll the nutty paste into 1 inch diameter balls.
- roll each truffle ball into the bowl of toasted coconut to coat.
- serve.
- .

