Enchanting Pistachio Coconut Truffles

Allergens

Tree nuts (pistachios and almonds), coconut, dates

Ingredients

• 1 1/2 cups raw pistachios, finely chopped
• 1 1/2 cups shredded coconut, divided
• 1 cup medjool dates, pitted
• 1/4 cup almond butter
• 1 tablespoon coconut oil, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 1/2 teaspoon pure vanilla extract

Instructions

1. In a food processor, combine the pistachios and 1 cup of shredded coconut. Process until finely chopped and well combined.
2. Add dates, almond butter, melted coconut oil, cinnamon, salt, and vanilla extract to the food processor. Pulse until a sticky dough forms.
3. Using a tablespoon or small ice cream scoop, form 1 inch balls with the mixture. Place them on a parchment lined baking sheet.
4. Chill truffles in the refrigerator for 30 minutes to set.
5. Roll each chilled truffle in remaining shredded coconut until fully coated.

Chef’s Insight

These truffles evoke the essence of India's warm hospitality, blending rich flavors with a touch of sophistication.

Notes

A perfect balance of sweetness and texture, these truffles delight both the palate and the senses.