For the Truffles
20 Medjool dates, pitted
40g (2 or 3) fresh strawberries, stems removed, quartered
1⁄2 tsp freshly ground cardamom
1⁄4 tsp salt
For the Coating: 100g pistachios, finely chopped
Line a baking tray with parchment paper.
Place the dates, strawberries, cardamom, and salt in a food processor. Pulse until smooth, about 1 to 2 minutes.
Roll the puree between the palms of your hands into 20g balls (about 21⁄2cm each) and place them on the baking tray. The truffles will roll more evenly if your hands are damp. Cover with cling film and chill in the refrigerator until firm, about 10 to 15 minutes.
Place the pistachios in a small bowl. Roll each truffle in the pistachios. Store in the refrigerator in an airtight container for up to 1 week. Enjoy!