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 rich chocolate, but really you’re eating dates and cocoa powder. These beauties in this Pistachio Chocolate Truffles Recipe 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 for this Pistachio Chocolate Truffles Recipe, but you can choose any type you like. I’m willing to bet bourbon, red wine, and other flavoured 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 RecipeCourse: 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
- For this Pistachio Chocolate Truffles Recipe, the 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.