I took these Pistachio Chocolate Truffles to my book club a week or so ago (with my Amaretto Orange Biscotti) and they were a big hit! It tastes like you're eating a rich chocolate, but really you're eating dates and cocoa powder. These beauties are gluten-free, refined sugar-free, and vegan. But you don't have to tell anyone!
As for the booze inside the truffles, I chose Malibu, but you can choose any type that you like. I'm willing to bet bourbon, red wine, and other flavored liqueurs would taste just as good!
I wanted to make my truffles green for St. Patrick's Day, so I rolled them in pistachios! If you can use whole food ingredients, do it! Your body will thank you later!
Pistachio Chocolate Truffles
10 medjool dates, pitted
3-4 T. pure maple syrup
2 T. coconut oil, softened
1/2 c. unsweetened coconut, shredded
1/4 c. coconut rum, like Malibu
1/4 c. unsweetened cocoa powder, like Guittard
1/3 c. pistachios, for rolling
In a food processor, place your pistachios and grind them into small pieces. Pour them out into a container and set aside.
After, combine the dates, syrup, oil, coconut, rum, and cocoa powder in the food processor. Puree until smooth.
Using a cookie scoop, take dollops of the truffle batter and roll them around in the pistachios. Repeat this with all of the batter. Place finished truffles on a plate or parchment paper. Stick the truffles in the freezer for an hour to set.
For softer, chewier truffles, transfer them to the fridge after they set. You will not believe how delicious these truffles are!
Enjoy them with friends and add this recipe to your everyday pile as well as your St. Patty's Day list.