Here's a classic sweet treat incorporated with one of the most loved nuts ever - pistachios! Each bite is so luscious and decadent but also filled with different kinds of textures.
Roasted Shelled Pistachios, 3/4 cup (unsalted)
Medjool Dates, 8 (pitted)
Raw Cashews, 1 cup
Cocoa Powder, 1 tbsp
Vanilla Extract, 1/2 tsp
Roasted Shelled Pistachios, 1/4 cup (unsalted, crushed)
Dark Chocolate, 100 g
Coconut Oil, 1 tsp
In a food processor place all the ingredients for the filling and pulse until you get a soft dough.
Scoop small portions of dough and roll into balls. Place in the freezer to set for about 15 minutes.
Melt the chocolate and coconut oil and stir until smooth.
Remove truffles from the freezer, dip them in the chocolate mixture and top with the crushed pistachios.
Serve them in a coconut bowl and enjoy!
If your medjool dates are quite dry, rehydrate them by soaking them in hot water for 10 minutes then drain.
If you have any leftover truffles, store them in an air-tight container in the fridge.
Maria Ines and Joana, two longtime friends separated by the distance but united through their love to food. @healthybytheway is their kitchen love affair, where they share incredible easy recipes full of flavour and love. When they're not taking care of their kids, you can find them in the kitchen cooking and photographing their next treat! Or is it the other way around?!
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