Coconut Date Pistachio Truffles
Method
Toast the pistachios: Place the 60 g pistachios in a dry skillet over medium heat and toast for 2–3 minutes until fragrant. Allow them to cool slightly.
Blend: Add the toasted pistachios, dates, coconut, almond flour, chia seeds, tahini, vanilla, cardamom, lemon zest, lemon juice and salt to a food processor.
Process: Blend until the mixture becomes sticky and holds together when pressed. If it seems too dry, add 1 teaspoon of water at a time.
Shape: Divide the mixture into 12 portions and roll between your palms into smooth balls.
Coat and chill: Roll half the truffles in finely chopped pistachios and the remaining half in shredded coconut. Refrigerate for at least 30 minutes before serving.
Vegan option: Naturally vegan — no substitutions needed. These naturally sweet truffles combine soft dates, toasted pistachios and coconut with a subtle hint of cardamom and lemon. The combination feels luxurious and exotic while requiring no baking and no refined sugar. They are an ideal final recipe for the dessert chapter — simple, beautiful and completely plant-based.
Nutrition Facts
Per serving
