Chocolate Pistachio Truffles
Advance warning: make a double batch if you intend to share these.
You’ll thank me later.
Photo credit: Berke Can
CHOCOLATE-PISTACHIO TRUFFLE RECIPE
This recipe makes 20 bite-sized truffles.
You will need a food processor, a heated bath (bain-marie), a tray* and some baking paper.
INGREDIENTS
TRUFFLE
2 cups raw, shelled pistachios
4 TBSP agave syrup
2 TBSP raw unrefined coconut oil
1/2 to 1 TBSP sea salt, to taste
CHOCOLATE COATING **
1/2 cup raw unrefined coconut oil
1 cup raw cacao or cocoa powder
1/2 cup agave syrup
METHOD
Line a tray* with baking paper and set aside.
Place the pistachios in the food processor and pulse until crushed.
Add the agave syrup, coconut oil and sea salt. Pulse until the mixture is combined and sticks together as one.
Carefully remove the blade from the food processor.
Break off small pieces of the pistachio truffle mixture and form into balls using the palm of your hand. Place truffles on the tray lined with baking paper. (Quick tip: rinse your hands periodically to avoid mixture sticking to your palms.)
Once formed, put the truffles in the freezer while you prepare the chocolate coating.
For the chocolate coating, heat some water in a small saucepan and place a heatproof bowl over it (forming a bain-marie). Pour the coconut oil into the bowl and allow it to melt fully.
Gently add in the agave syrup and cacao/ cocoa powder. Stir until combined and immediately remove from heat. (Quick tip: the chocolate coating should retain a loose texture. Heating it for too long may result in a grainy texture which makes coating difficult.)
Take the truffles out of the freezer. Dip each truffle into the chocolate mixture and place back onto the tray lined with baking paper.
Place the chocolate-coated truffles into the freezer for 5-10 minutes, for the chocolate to set.
Refrigerate the truffles until they’re ready to be enjoyed!
NB: These truffles keep well for 4-5 days in the fridge and 1-2 months in the freezer. Please note that frost may develop on the chocolate coating if frozen - ensure that an airtight container is used.
*Tray can easily be substituted for reusable container or dish.
** You may choose to melt a dark chocolate bar in place of making your own chocolate coating.
