Pistachio Truffles
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Decadent, clean, chocolate-dipped pistachio truffles made from whole ingredients.
It just wouldn’t be Christmas without treats. This year, we really haven’t made many treats, mostly because I haven’t converted many of our favorites to df/gf versions. One thing I love about these pistachio truffles is that they’re not only dairy and gluten free, most of the sugar is from natural sweeteners.
The filling is completely simple and divine. I used roasted salted pistachios, which I’ve completely fallen head-over-heels for during the last 6 months. Mixed with a few dates, and a little vanilla for the filling, then finished in a simple chocolate coating, they are the perfect sweet-salty combination.
I kept these cold in the freezer (don’t worry, the filling will stay soft and delicious). Depending on what kind of chocolate you use, you may find that your chocolate “blooms” (has a slightly powdery finish). I didn’t have this problem, but depending on the quality and type of chocolate you use, this sometimes happens. Also, one tip: while I really like Enjoy Life brand chocolate chips, they don’t solidify as firmly after melting as most other chocolates. I’d stick with Lindt 70% bars, Endangered Species dark chocolate bars, or Trader Joes’ semi-sweet chocolate chips. If you don’t need to worry about possible gluten or dairy, I’ve always loved Guittard or Ghiradelli chocolate chips.
Feel free to top these with a few crushed pistachios or a bit of coarse sea salt, if you please. Most of all, enjoy.
Pistachio Truffles (gf, df, v)
- Yield: 20-23 truffles 1x
Ingredients
For the truffles:
- 1c roasted, salted pistachios
- 8–10 dates, pits removed (start with 8)
- 1 tsp vanilla
For the chocolate coating:
- 1/2c chocolate chips or 1 (3.5oz) chocolate bar*
- 3 Tbsp almond milk (I used unsweetened)
- 1/2 Tbsp coconut oil
Instructions
For the truffles:
- Pulse pistachios, dates, and vanilla in a food processor until smooth and cohesive. Add additional dates, 1 at a time, as necessary to help the mixture bind. Roll into 1″ balls and place on a parchment or silpat-lined plate or pan. Chill in the freezer for 15-20 minutes, or until set.
For the chocolate coating:
- In a medium saucepan, melt chocolate, syrup, and coconut oil over low heat, stirring constantly until fully melted and smooth. Remove from the heat and dip chilled truffles into the chocolate mixture to coat. I used a spatula to help coat the truffles with chocolate, then lifted them out of the pan with the spatula and transferred them from the spatula back to the parchment/silpat lined pan using my fingers.
- Return to the freezer to chill and allow chocolate to set.
Notes
*Notes: For dairy and gluten free, be sure that you’re using safe chocolate. I use Trader Joe’s semi-sweet chocolate chips, Lindt 70% chocolate bar, or Endangered Species dark chocolate bar.
If dairy and gluten aren’t a concern. I recommend Guittard or Ghiradelli brand chocolate chips.
WoW!
These sound so intriguing – and a little like they are ‘health food’ instead of a sweet indulgence! Yum!
OOH!! This has great potential. I can see almond and cherry, and cashew and apricot (the same idea as the Lara bar recipe.)