I love pistachios! How about you? I swear my daughter could put away a whole bag of pistachios if she didn’t have to shell them. We bought a bag the other day and I instantly thought about doing a pistachio truffle recipe. So that is how these pistachio truffles came about.
These truffles are date sweetened except for the small amount of sugar there is in the dark chocolate I used. They are pretty awesome too. Kind of reminds me of my coconut truffles a bit. It’s a great little bite when you have a chocolate craving. These truffles are also vegan, gluten free and paleo.
Yields 8-10 truffles
1 hrPrep Time
1 hrTotal Time
- 1 cup unsalted pistachios (shells removed)
- 8 medjool dates (pits removed)
- 1 tsp ground vanilla bean or or extract
- 1 T water
- 1/4 tsp sea salt
- 1 3.5 oz dark chocolate bar or 1/2 cup chocolate chips
- 1/4 cup almond milk
- 1 T coconut oil
- In the food processor , pulse the pistachios into a course ground consistency.
- Then add the remaining ingredients until a “dough” starts to form.
- Roll into balls and place in the freezer to set. I put mine on a parchment lined plate. Leave them in there for about 30 minutes.
- While the balls are setting, make the chocolate coating.
- Using a double boiler method, melt the chocolate, coconut oil and milk.
- Keep stirring until the chocolate becomes thinner and smooth.
- Once the chocolate is ready, remove from heat and get the balls out of the freezer.
- Using two forks, gently roll the balls into the chocolate and set them back on the parchment lined plate.
- Once all the balls are coated, place them back in the freezer to firm up.
- They should be ready in about 30 minutes.
You can store them in the fridge or freezer. Whichever is your preference. I got about 8-10 balls out of my batch. Enjoy!