Creamy Date and Cheese Truffles

45min 4-8 servings
  • 200g Castello Creamy Havarti cheese
  • 150g pitted dates
  • 1-2 teaspoons orange blossom water, to taste
  • 2 tablespoons icing sugar
  • ½ cup ground pistachio
Creamy Date and Cheese Truffles


  1. Roughly cube the Havarti cheese and chop the dates. Place in the bowl of a food processor and pulse until combined. Add the blossom water and icing sugar and process until smooth.
  2. Transfer the mixture into a bowl, cover with plastic wrap and refrigerate until firm.  Place the ground pistachio onto a shallow plate.
  3. Using clean hands, roll heaped teaspoons of the mixture into balls and then roll the balls in the pistachio, to coat. Place the truffles in a single layer in an airtight container. Refrigerate until firm before serving.