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Pistachio Truffles (Paleo, Vegan, Keto)

  • Author: Katie
  • Prep Time: 15 minutes
  • Chill Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 14-15 truffles 1x


These dark chocolate pistachio truffles have a creamy chocolate and pistachio filling that's coated in dark chocolate.




Chocolate Coating

  • 5 oz dark chocolate
  • 2 tsp coconut oil




  1. Place dark chocolate and shortening in a small sauce pan.  Melt on the stove top, over low heat.
  2. While the chocolate and shortening are melting, grind or chop the pistachios*  Set aside.
  3. Once the chocolate has melted, mix in the coconut cream and vanilla, whisking until smooth.
  4. Add the ground pistachios to the mixture.
  5. Place the filling in the fridge and chill for 30-45 minutes, or until firm enough to scoop into balls.
  6. 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.
  7. Place the fillings on a parchment-lined baking sheet or plate and chill in the freezer for at least 30 minutes.

Chocolate Coating

  1. Once the fillings are frozen, melt the dark chocolate and coconut oil in a small sauce pan, over low heat.
  2. Grab the fillings from the freezer and dip them, one at a time, into the melted chocolate.
  3. Place the fillings back on the lined baking sheet to set.


  1. 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.

Keywords: pistachios, pistachio truffles, paleo truffles, vegan truffle recipe, dark chocolate truffles, chocolate pistachio truffles, dairy free truffles, keto truffles