1

Combine dates and 1 tablespoon boiling water in a microwave-safe bowl. Microwave on High (100%) for 1 minute. Drain and set aside.

2

Process oats and cocoa powder in a food processor until oats are finely chopped, then transfer to a bowl. Process dates and raspberries in same food processor until combined. Add reserved oat mixture and pulse until mixture comes together to form a sticky paste. Transfer truffle mixture to a bowl and refrigerate for 15 minutes, or until chilled.

3

Place meringue nests into a reusable ziplock bag and crush with a rolling pin. Gently fold crushed meringue into chilled truffle mixture, reserving 1 tablespoon of meringue. Use damp hands to roll heaped tablespoonfuls of truffle mixture into 12 balls, then place onto a baking paper-lined tray. Place truffles in the fridge for 15 minutes, or until chilled.

4

Microwave chocolate in a small heatproof bowl in 30 second bursts on High (100%), stirring until smooth and melted. Working quickly, use a spoon to drizzle chocolate over truffles, then sprinkle with reserved crushed meringue. Return truffles to fridge for about 1 hour, or until chocolate is completely set.