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.
Equipment
- Mixing bowls
Ingredients
- 1 cup creamy pistachio butter
- 1 cup chocolate chips
- 1/4 cup honey
- 1/4 cup coconut flour
- 1 tbsp melted coconut oil
- 1 tsp almond extract
- 3 tbsp chopped pistachios
- edible dried rose petals(optional)
Instructions
- 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.
- 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.
- 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.
- Store in the fridge and enjoy throughout the week!