Haroseth Truffles

• 1 tablespoon pomegranate juice, more as needed
• 4 grams ground cinnamon (1 teaspoon)
• 186 grams pitted dates (3/4 cup), coarsely chopped
• 180 grams dried apricots (1/2 cup), coarsely chopped
• 38 grams dried cherries (1/4 cup)
• 33 grams raw sliced almonds (1/4 cup)
• 66 grams raw pistachios (1/2 cup)
• 76 grams unsweetened shredded coconut (1 cup)

1. In a small bowl, combine the pomegranate juice and cinnamon.
2. Combine the dates, apricots, cherries, almonds, and pistachios in the bowl of a food processor fitted with the blade attachment.
3. Pulse together until mixture is coarsely combined.
4. Add the cinnamon-juice mixture and process until the mixture forms a smooth, sticky paste.
5. Add more juice, a teaspoon at a time, if the paste does not stick together.
6. Spread the coconut flakes on a large plate or jelly roll pan.
7. Roll the dough, 1 heaping tablespoon at a time into a ball; roll in the coconut to coat evenly.
8. Store in an airtight container at room temperature.

pomegranate juice, ground cinnamon, dates, cherries, almonds, pistachios, coconut

Taken from cooking.nytimes.com/recipes/1015580 (may not work)