Truffles can be made with so many wonderful, interesting and healthy ingredients. In this version, the filling is made by combing macadamia nuts and oats with dates to bind the mixture.
To Make Toppings: Line up three large plates. To toast the coconut and chopped nuts, place a medium skillet over medium heat. Add the nuts and stir occasionally while letting them toast in the pan. Do not leave pan unattended. Once the pan is hot enough to toast, the nuts can go from golden brown to burnt very quickly. Once the nuts are lightly toasted and fragrant, scoop them onto a clean plate. Wipe pan with a clean towel and repeat for coconut, placing the coconut on a separate plate. Add the cocoa powder to the third plate. You will use these three toppings separately for decorating the truffles.
To Make the Truffles: Place oats in a food processor and finely grind. Add macadamia nuts and pulse till finely chopped. Add pitted dates, cinnamon, cocoa powder and pulse again till well blended. Add maple syrup and blend till mixture comes together. If the mixture is too dry to roll into a ball, add a teaspoon or two or maple syrup.
Line a baking tray with parchment paper. Using a small portion scoop or a teaspoon, scoop out same-size portions and place them on the baking tray. When all the truffle mixture has been scooped out, roll each truffle gently between your palms till smooth and round. Return to the baking tray then chill in the refrigerator for about 15 minutes.
To Make the Coating: While the truffles are chilling, place chocolate chips in a heat-safe bowl over a pot of simmering water. Stir until just melted, watching carefully not to let it “seize” (which means it is overcooked and cannot be used). Let the chocolate cool slightly (ideally to between 88º and 90ºF, if you have a thermometer).
Remove the truffles from the refrigerator and, one at a time, gently dip them into the melted chocolate with a spoon or fork (you can also use a plastic fork with the two center tines removed). Roll the dipped truffle up the side of the bowl so that some of the excess chocolate drips down. Place the chocolate dipped truffle in a topping of your choice (toasted coconut, toasted nuts or cocoa powder) and either gently roll to cover completely or sprinkle coating on top. Place finished truffle back on the baking tray to set. Repeat till all the truffles are done and chill the trays in the refrigerator for about 30 minutes. Then they are ready for serving or packaging.