Spiced Walnut Truffles

By David Tanis

Updated May 7, 2026

  • David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Media 1 of 1
Ready In
30 mins, plus overnight chilling
Rating
4(10)
Comments
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This nutty, Greek-inspired take on truffles combines ground walnuts, coconut, cinnamon and cloves for a not-too-sweet result. To finish, roll them in coconut flakes, dust them with cocoa, or both.

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Ingredients

Yield:About 36 truffles

  • 12 ounces/340 grams walnut halves and pieces (about 3 ½ cups), lightly toasted

  • 1 cup/75 grams dried coconut, plus another 1 cup for rolling

  • ½ cup honey

  • ½ cup sugar

  • ¼ cup lemon juice

  • 3 tablespoons walnut oil or olive oil

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground cloves

  • ½ teaspoon ground ginger

  • Generous pinch of kosher salt (such as Diamond Crystal)

  • 2 tablespoons Grand Marnier (optional)

  • Cocoa powder, for dusting

Ingredient Substitution Guide
Nutritional analysis per serving

9 grams carbs; 128 calories; 1 gram monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 1 gram fiber; 5 milligrams sodium; 2 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a food processor, pulse walnuts until they’re roughly chopped.

  2. Step 2

    Add coconut, honey, sugar, lemon juice, walnut oil, cinnamon, cloves and ginger. Process until mixture comes together in a mass. Add liqueur (if using) and pulse a few times to distribute.

  3. Step 3

    With dampened or lightly oiled hands, form the mixture into 1-inch balls (about 1 tablespoon scoop). Roll balls in coconut to coat and dust with cocoa powder if desired. Refrigerate for several hours or overnight for best flavor. Pull out of the refrigerator about an hour before serving. Serve at room temperature.

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Ratings

4 out of 5
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Comments

MMassat

Oh là ! Wonderful idea! I'll use Calvados instead of Gd Marnier and roll them in a cocoa powder/cinnamon/confectioners' sugar mix. Merci !

Sophia S.

These are chilling in the fridge so no full taste test yet. But I wanted to alert: the recipe ingredients list salt, but the preparation directions fail to mention adding it. It was only after I had formed and dusted them all that in taste tasting the dregs I thought, "A little too sweet," and took another gander at the ingredient list and noticed the salt that I had failed to incorporate! I dusted them with Maldon and hopefully that will be a save.

Fran T

Would this work with pecans?

Linda

These were really good. All the different flavors come together beautifully. The dough is fairly moist, so I found that chilling it before rolling out the balls helped. I wonder whether the oil is even needed, so next time I plan to leave it out to see if that improves the dough manageability.

Elizabeth

I had no coconut so substituted cashews. The result was pleasant, not too sweet but not spicey enough for my taste. The weird thing was how oily they were, which may have been cashews? I felt like almost three tablespoons of oil dripped all over me and my kitchen. I think it can be left out. A similar ball, that is more complex with fruit and spices, even leaving out the “spice” is Alice B. Toklas “fudge”. I mean to compare when I have my cookbook back!

Steve

When do you add the salt? Ingredients list salt but the directions don't mention it.

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