0.75cup (5.3 oz / 150g)pitted dates (ensuring pits are fully removed)
0.33cup (1.2 oz / 35g)walnuts
0.33cup (1.8 oz / 50g)unsalted cashews
0.25cup (0.7 oz / 20g)unsweetened shredded coconut
1to 2 tsp (5 ml to 10 ml) water (optional, if mixture is dry)
Chef's Note for Three Ways : To achieve the variations, reserve extra shredded coconut, cocoa powder, or crushed nuts for rolling.
Soak Your Dates: If your dates feel dry or tough, soak them in warm water for 10 minutes and drain them thoroughly before processing. Soft dates are the secret to that perfect, fudgy texture that holds the ball together without adding extra water.
Wet Hands for Rolling: The mixture is naturally sticky because of the fruit sugar. Lightly dampening your hands with cold water before rolling prevents the dough from sticking to your palms and ensures perfectly smooth spheres.
