These dark chocolate pistachio truffles are paleo, vegan and keto friendly. This is an easy truffle recipe with a chocolate, coconut and pistachio filling that's dipped in dark chocolate and sprinkled with chopped pistachios. Rich, indulgent and delicious!
Celebrating because this is the FIRST pistachio recipe I put up on the blog. And no, it won't be the last!
I'm a fan of pistachios but always forget to add them to my shopping list. However, after a recent trip to Costco I picked up a large bag and new I needed to get to work on creating a few pistachio flavored recipes. First up, these easy pistachio chocolate truffles.
Here's what you need to know about these pistachio truffles:
- paleo, vegan and keto friendly
- low in sugar (depending on type of chocolate)
- no bake
- dairy free
- made with a few simple ingredients
- fudgy on the inside with a crisp chocolate shell
These truffles are rich and decadent. They're perfect for an after dinner treat or holiday party dessert.
These paleo pistachio truffles only have a few ingredients in them. Here's what you need:
Chocolate Pistachio Filling
- dark chocolate: use whatever chocolate fits your dietary needs. My favorite paleo vegan chocolate are Hu baking gems.
- coconut cream: Whole foods organic coconut cream is my favorite. It's thick and separates well. If that isn't an option for you, any can of full fat coconut milk will work... just be sure to refrigerate it beforehand so the cream separates from the milk.
- non-hydrogenated shortening: I used Nutiva shortening, which I use for much of my baking because it is paleo, vegan, keto and dairy free. It consists of organic palm oil and coconut oil. Any vegan butter or grass fed butter will work as an alternative.
- vanilla extract: added for flavor
- pistachios (salted and shelled): the pistachios will need to be chopped or ground up.
For the Chocolate Coating
- dark chocolate
- coconut oil: coconut oil thins the chocolate and makes the truffles easier to dip. It's not required, but recommended.
- chopped pistachios
How to make Pistachio Truffles
This pistachio truffles recipe doesn't require any baking. However, they do take time to make because you have to let the filling thicken in the fridge before scooping it into balls...and then you have to freeze the fillings before dipping them in dark chocolate. Here's the step by step process:
Make the Filling
First, make the filling by melting the dark chocolate and shortening. I melted mine in a small sauce pan on the stove top (small burner), over low heat. Another option is to melt them in the microwave at 30 second intervals.
While the chocolate and shortening are melting, grind up the pistachios. They can either be coarsely chopped or finely ground. I ground mine in a coffee grinder so that the filling had a smoother texture.
Once the chocolate has melted, mix in the coconut cream and vanilla, whisking until smooth. Pour the ground pistachios into the mixture and stir.
Next, chill the filling for 30-45 minutes, or until firm enough to scoop into balls. Place the filling in the fridge and set your kitchen timer.
Scoop Filling into Balls
Once the filling has thickened, grab a small cookie scoop and scoop the filling into balls. Each truffle is about 1 rounded tablespoon in size. Place the fillings on a parchment-lined baking sheet or plate.
Freeze the Filling
Next, freeze the fillings. They need to be frozen for at least 30 minutes prior to dipping into dark chocolate. Otherwise the filling will melt in the melted chocolate and result in a mess (and leave you frustrated).
Dip in Dark Chocolate
Once the fillings are frozen, melt the dark chocolate and coconut oil in a small sauce pan, over low heat.
Grab the fillings from the freezer and dip them, one at a time, into the melted chocolate. I find this easiest to do with a fork. Simply, drop the filling into the chocolate, use the fork to rotate it so that the entire ball is coated, then scoop the filling up with the fork and allow excess chocolate to drip off.
Place the filling back on the lined baking sheet to set. Top it with chopped pistachios before the chocolate has time to harden.
These pistachio chocolate truffles need to be kept in the fridge or freezer. They can be kept out at room temperature for a few hours if you're serving them to guests.
For storage, place the them in a sealed container or baggie in the fridge for up to two weeks or the freezer up to two months.
More Paleo Vegan Truffle Recipes
- Dark Chocolate Fig Truffles
- Chocolate Hazelnut Truffles
- Chocolate Gingerbread Truffles
- Pumpkin Truffles
These dark chocolate pistachio truffles have a creamy chocolate and pistachio filling that's coated in dark chocolate.
- 3 oz dark chocolate
- 2 Tbsp non-hydrogenated shortening
- ½ cup coconut cream
- ½ tsp vanilla extract
- ⅓ cup shelled pistachios (46g)
- 5 oz dark chocolate
- 2 tsp coconut oil
- 2 Tbsp shelled pistachios
- Place dark chocolate and shortening in a small sauce pan. Melt on the stove top, over low heat.
- While the chocolate and shortening are melting, grind or chop the pistachios* Set aside.
- Once the chocolate has melted, mix in the coconut cream and vanilla, whisking until smooth.
- Add the ground pistachios to the mixture.
- Place the filling in the fridge and chill for 30-45 minutes, or until firm enough to scoop into balls.
- Once the filling has thickened, grab a small cookie scoop and scoop the filling into balls. Each truffle is about 1 rounded tablespoon in size.
- Place the fillings on a parchment-lined baking sheet or plate and chill in the freezer for at least 30 minutes.
- Once the fillings are frozen, melt the dark chocolate and coconut oil in a small sauce pan, over low heat.
- Grab the fillings from the freezer and dip them, one at a time, into the melted chocolate.
- Place the fillings back on the lined baking sheet to set.
- Top truffles with chopped pistachios before the chocolate has time to harden.
*The pistachios can either be finely ground or coarsely chopped. I ground mine in a coffee grinder so that the filling had a smoother texture.
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