Rose Truffels

Ingredients:
½ kg chestnuts *
20-30 dates medzhul
beet cubes
1 tablespoon rosewater
1 vanilla pod
1 cardamom pod
pinch of Himalayan salt
agave syrup (for glaze)
cocoa mass (for glaze)
barley stalks powder (for glaze)
dried rose petals (for decoration)
*You can replace chestnuts with 300 gr. chestnut flour or fine oatmeal

Preparation:
Roast chestnuts in a preheated to 180 degrees oven for 30 minutes, as you have previously made cuts on the convex side for easier peeling. Peel the roasted chestnuts and grind them to coarse crumbs. Spread the crumbs on the bottom of a wide pan and leave on low oven until they dry well. Leave the dried chestnut crumbs to cool. Then grind in blender until you get fine flour with broken pieces of vanilla pod, grains from the pod of cardamom and a pinch of salt. If you have decided to use chestnut flour or fine oatmeal, start by blending it with the spices. Separately, peel the dates and remove the pits. Blend them to a fine paste-like caramel. If it is difficult for the blender to stir them well, add a little water, enough to blend them easier. Add to the chestnut flour a little bit of ground dates until you shape not very soft, easy to shape dough. Shape with hands balls with a diameter of about 2 cm. Leave in the fridge to tighten for about an hour.
Ideas for the glaze:
1. Dip the top of each ball in agave syrup (honey or maple syrup), then in dried potpourri.
2. Melt about 30g cocoa mass (product of dried, roasted and ground cocoa beans) in a water bath. Add 2-3 spoonfuls of agave syrup and stir vigorously to obtain a smooth mixture. Dip each ball in the mixture and decorate with petal of rose flower.
3. Mix powdered barley stalks with powdered cardamom seeds and grains of vanilla pod. Roll the balls in the green mixture.