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 TrufflesCourse: Uncategorized
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
- Pistachios should be ground into tiny fragments in a food processor. Place them in a bowl and put them aside.
- After that, in a food processor, mix the dates, syrup, oil, coconut, rum, and cocoa powder. Process until fully smooth.
- Take dollops of the truffle batter and roll them in the pistachios with a cookie scoop. Repeat for the remaining batter. Place the truffles on a plate or parchment paper. To set the truffles, place them in the freezer for an hour.
- Move the truffles to the fridge after they have set for smoother, chewier truffles. These truffles will astound you with their deliciousness!
- Enjoy them with friends and add this recipe to your everyday pile as well as your St. Patty’s Day list.