Pistachio Truffles

Prep Time 1 hr Serves 8-10 truffles     adjust servings


    For the filling

    • 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

    For the chocolate coating

    • 1 3.5 oz dark chocolate bar or 1/2 cup chocolate chips
    • 1/4 cup almond milk
    • 1 T coconut oil


      For the filling

      1. In the food processor , pulse the pistachios into a course ground consistency.
      2. Then add the remaining ingredients until a “dough” starts to form.
      3. 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.

      For the chocolate coating

      1. While the balls are setting, make the chocolate coating.
      2. Using a double boiler method, melt the chocolate, coconut oil and milk.
      3. Keep stirring until the chocolate becomes thinner and smooth.
      4. Once the chocolate is ready, remove from heat and get the balls out of the freezer.
      5. Using two forks, gently roll the balls into the chocolate and set them back on the parchment lined plate.
      6. Once all the balls are coated, place them back in the freezer to firm up.
      7. They should be ready in about 30 minutes.


      Recipe Notes

      You can store them in the fridge or freezer. Whichever is your preference. I got about 8-10 balls out of my batch. Enjoy!

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