Pistachio Truffles

If I had to choose one flavor of dessert that I could eat on repeat, it would definitely be anything pistachio! I am so amazed by how delicious the Pistachio Truffles turned out and I believe they will be one of your new favorites as well. They have a creamy and rich pistachio butter filling and are coated in dairy free dark chocolate, crushed pistachios, and edible rose petals. They are great for a fancy desert to impress or to give as gifts.

Why you will love these truffles

• They only take around an hour to make and you don’t need to have any fancy kitchen skills.
• They have a creamy and delicious pistachio butter filling and a sweet amaretto like flavor from the almond extract.
• They are made with simple clean ingredients that are gluten, dairy, soy, and refined sugar free.
• They are a fun dessert to share with friends and family or to give as gifts.

What you will need

Pistachio Butter – Pistachio butter is all the rave these days and I love using the organic one by Wilderness Poets.

Honey – This is my preferred sweetener of choice for the truffles and I think the honey flavor pairs perfectly with the pistachio flavor.

Coconut Oil – We will add a little melted coconut oil to help firm up the texture of the filling of the truffles when chilled.

Chocolate Chips – I love using the organic, dairy free, refined sugar free ones by Hu Kitchen.

Coconut Flour – This helps absorb some of the oils from the pistachio butter and firms up the texture for the filling.

Almond Extract – this gives the truffles an amazing amaretto like flavor that pairs so well with the pistachio flavor.

Pistachios – We will add some chopped pistachios on top of the truffles for a pretty look and crunchy texture.

Edible Dried Rose Petals – This is optional but I find they give the truffles an elegant look.

How to make the pistachio truffles

First, in a bowl, add the pistachio butter, honey, coconut oil, coconut flour, and almond extract. Mix together everything well and then place the bowl in the fridge for 30 minutes to chill so it will be easier to roll into balls.

Next, take the bowl out of the fridge and scoop out 12 balls using a cookie dough scoop. Roll them into smooth balls and then place on a parchment paper lined sheet pan. Place them in the freezer for about 15 minutes.

Next, melt the chocolate chips in a small bowl in the microwave in 30 second increments or using a double boiler. Take the pistachio balls out of the freezer and carefully dip each one in the melted chocolate mixture and then place back on the parchment paper.

Once the chocolate sets, drizzle more melted chocolate on top of the truffles and top with crushed pistachios and dried rose petals. The rose petals are optional but I believe they make the truffles look more fancy.

Store the truffles in the fridge and enjoy within 2 weeks of making.

Other recipes you will enjoy

Honey Pistachio Ricotta Stuffed Dates

Brown Butter Chocolate Pistachio Cookies

Pistachio Ricotta Ice Cream

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!