In a pot over a very low heat, add the oil and melt. Stir in the sugar until dissolved, followed by the dates and beaten egg. Mix well and stir for about 8 minutes. Remove from heat and stir in the nuts and chocolate chips. Mix well and let this stand until mixture solidifies somewhat.On a large plate, evenly spread the coconut and with 2 spoons, scoop the date mix and shape into round little balls. Roll the balls in coconut and spread the coating evenly.Line a tray with wax paper and place the truffles on top. When all the truffles are done, refrigerate the completed batch for about 1 1/2 hours.Recipe reprinted with permission of Bouffilicious. To see more recipes, please click here.
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