Tupak E-Khorma (Date and Nut Truffles)

Process almonds in a spice grinder until powdery and finely ground but not to a paste, about 30 seconds; transfer to a medium bowl. Process 1/4 cup walnuts in spice grinder until nuts are finely ground and form a dry paste, about 30 seconds, stopping occasionally to scrape down sides of grinder. Add walnut paste to almond powder in bowl. Add dates, tahini, and honey. Using a flat wooden spatula, mash mixture together to combine. Using your hands, knead and mash until dates are broken up into small pieces, the natural oils are released, and mixture can be formed into a ball, 8 to 10 minutes.

英镑πtachios and remaining 1 tablespoon walnuts using a mortar and pestle, or in a sealed ziplock plastic bag, until coarsely ground. Add to date mixture, and knead to combine, about 30 seconds.

Place coconut, sesame seeds, and cocoa in 3 separate small bowls. Divide date mixture into 1/2-ounce balls (about 2 teaspoons each) to yield 24 to 26 balls. Working with 1 ball at a time, roll in 1 topping; transfer to a plate. Repeat process with remaining balls and toppings. Let rolled truffles stand, uncovered, at room temperature 30 minutes.