WHAT YOU NEED

280g (2 cups) raw pistachio nuts
100g (1 cup) raw walnuts
90g (1 cup) fine desiccated coconut
250g (1 cup) cashew butter
3 tbsp melted coconut oil
3 tbsp maple syrup, honey, coconut nectar, or maple-flavoured monk fruit syrup for low carb
1–2 tbsp rosewater, to taste
250  (1 cup) chocolate
20g (½ cup) small edible dried rose petals (optional)

Line a tray with baking paper.

Heat a frying pan over medium heat and add half the pistachios, the walnuts and desiccated coconut. Toss, keeping the nuts moving to prevent burning, for 3–4 minutes, or until the coconut is lightly browned and everything is aromatic.

Transfer the toasted mixture to a food processor and blitz to a fine crumb. Add the cashew butter, coconut oil, sweetener and rosewater and blitz again to make a thick, wet dough that can be rolled into balls easily. If it’s too dry, add a little more coconut oil or cashew butter; if it’s too wet, add a little more desiccated coconut.

Once you’re happy with the consistency, use your hands to roll 2–3 tablespoons of dough per ball into evenly sized balls. Spread them out on the prepared tray and transfer to the fridge for 10–15 minutes to firm up.

Meanwhile, prepare the chocolate and allow it to cool and thicken for 10–15 minutes, ready for coating your Turkish delight bites. This is a good time to lightly toast and roughly chop the remaining pistachios. Once the balls are cold, firm and set, use your fingers or a fork to dunk them into the melted chocolate. Then, working quickly before the chocolate sets, sprinkle over the roughly chopped toasted pistachios and rose petals (if using) and return to the tray. Return to the fridge or freezer for 10–15 minutes to set the chocolate. Store in an airtight container in the fridge for up to 1 week or freeze for up to 1 month.