Place cardamom pods on cutting board. Use flat edge of knife to press down and crack pods. Collect seeds and discard pods.

In blender, combine cardamom seeds, tigernut flour and coconut powder. Pulse until mixed. Add orange juice and dates, one at a time, while pulsing blender until dough-like consistency forms.

Scoop out about 1 tablespoon or so of mixture and roll it into a ball. Repeat with remaining dough. Set aside.

On cutting board, combine desiccated coconut and orange zest. Use hands to mix and spread out evenly.

Roll one truffle at a time in the coconut-zest mixture until fully coated. Repeat with remaining truffles.