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.Print