If you spend any amount of time perusing the souks in Morocco, you'll find that there's an assortment of dried fruit and nuts available, at what seems like every other stall. I always loaded my bag with walnuts, almonds, and apricots, and these little balls of goodness were inspired by the flavors I encountered on a regular basis. The best part is, if you prefer dates to apricots or pecans and cashews to walnuts and almonds, you can substitute as needed - as any combination will make for a delicious dried fruit and nut truffle.
(I used dates and apricots)
In a food processor, blend the nuts, salt, and cinnamon into a fine meal. Add the dried fruit and pulse until the fruit is evenly distributed, then add the almond milk and process until the dough is smooth. At this point the dough should be soft, but not sticky. If it's still a bit crumbly, add up to one additional tablespoon of water.
Using a 1 1/2 teaspoon cookie scoop, drop the mixture onto a baking sheet lined with parchement paper. Roll between palms to form a round ball, then coat in coconut flour. Once you've rolled all the truffles (there will be about 65 of 'em!), transfer the baking sheet to the freezer until hardened, about an hour. Transfer to an air tight container and freeze (they won't harden all the way through, though) for up to one month. Truffles are softest at room temperature, but are also delicious straight from the freezer.
Food styling and photography by Ashlae Warner of Oh, Ladycakes