Ingredients
Scale
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.