2 c dates, pitted
2 c pecans, soaked 2-4 hours
1 T raw carob powder
1 t vanilla
1) Process all with "S" blade in processor until sticky and forms a ball
2) Roll into small balls and coat with coconut, carob, or ground nuts
Variation: Add 1/4 c pine nuts to filling to make them smoother and richer. Soak nuts 1 hour before adding.
Tip: I cut this recipe in half, added the suggested pine nuts, and rolled them in crushed pecans. I also was low on dates, so I used some raisins, honey, and raisin-soak water to make up the sweetness.
Other tip: For the other half of the recipe (also with the pine nuts), I used about 3/4 c hazel nuts instead of pecans and combined some ground cacao beans with the carob, then rolled that truffle in cacao too. Big, big hits at the fete.