Coconut-Cherry Pistachio Truffles

I am a huge fan of the Cinnamon Snail, a place home to delicious intricate vegan meals and beautifully decorated donuts. Because of my love for this place, I recently bought Adam Sobel's cookbook, Street Vegan, and was intrigued by a recipe for pistachio milk with rose water. After reading it, I started craving pistachios for weeks, until finally, I decided to come up with a recipe where they could shine through. 

These coconut-cherry pistachio truffles are unlike any truffle I have had before. The combination of toasted nuts and coconut, all covered in chocolate offer a long lasting and irresistible flavor that will leave you wanting more. These truffles are fruity, gluten-free, chocolaty, and are a healthy way to satisfy those late night cravings, or even to serve as a boost of energy during the day! 

INGREDIENTS (Yields 9 truffles)

  • 1/2 Cup shelled pistachios
  • 1/4 Cup + 1 tbsp. coconut flakes
  • 1/4 Cup dried cherries
  • 1 Tbsp. coconut oil
  • 1 Tbsp. coconut sugar

For the chocolate coating:

  • 1/3 Cup + 1 tbsp. dairy free chocolate chips
  • 1 Tbsp. coconut oil

INSTRUCTIONS

  1. In a convection oven or toaster oven, toast the pistachios and coconut flakes until they are lightly golden and fragrant. It is best to toast these separately because it will take longer for the pistachios to reach the lightly golden color and become fragrant than the coconut flakes.
  2. Once the pistachios and coconut flakes have been toasted, let them cool until they reach room temperature. After they have cooled, transfer into a food processor.
  3. Add in the remaining ingredients into the food processor.
  4. Pulse the ingredients in the food processor about 25 times, or until a crumbly meal has formed. The texture should be wet but also should able to hold together if you press it between your fingers. If the mixture is too crumbly, add a little more coconut oil. However, it should not be too wet, where everything mushes together. If this occurs, add more pistachios, to avoid difficulty when shaping the truffles. 
  5. To get the truffle-like shape, use a measuring spoon and scoop out 1 tbsp. of the mixture at a time. Use your fingers to firmly pack the mixture into the measuring spoon. This step is vital because it helps the pistachio mixture hold the truffle-like shape of the measuring spoon.
  6. Once firmly packed, turn the measuring spoon upside down over a piece of parchment paper, and lightly tap the top. The mixture is dense enough that it should lightly fall out from the measuring spoon, while still holding the rounded shape. If you are struggling to get the mixture out of the measuring spoon, it may be too wet. In this case look at step four.    
  7. Repeat steps five and six until all of the pistachio mixture has been used. Transfer the shaped truffles to a freezer for ten minutes.
  8. Meanwhile, create the chocolate coating by melting the dairy free chocolate chips and coconut oil in a microwave or double boiler, making sure to frequently check up on its progress and stir it so it does not burn.
  9. After ten minutes, take the truffles out of the freezer, and dip them in the chocolate sauce. I find the easiest way to do this is by sticking a toothpick halfway through the truffle and using it as a tool to help dip the truffles in the chocolate mixture.
  10. Transfer the dipped truffles into the freezer for ten minutes, so the chocolate can cool and hold it's shape.
  11. Serve immediately, or store in an air-tight container in the freezer for up to many months.

It is best to store these in a freezer, as the chocolate starts to melt if stored at room temperature.

DessertZoenuts, gluten free, truffle, chocolate, pistachio, coconut, cherry, dessert, healthyComment