Description
A rich, naturally sweetened pistachio chocolate balls recipe made with dates, walnuts, and dark chocolate. Vegan, gluten-free, and easy to make.
Ingredients
1 cup shelled pistachios, divided
8 pitted Medjool dates
1 cup raw walnuts
1 tablespoon unsweetened cocoa powder
½ teaspoon pure vanilla extract
¼ teaspoon kosher salt
3.5 ounces dark chocolate (about a heaping 1/2 cup), roughly chopped
½ teaspoon coconut oil
Instructions
1. Preheat oven to 350°F. Toast pistachios for 5 minutes, watching closely.
2. Remove toasted pistachios immediately from baking sheet.
3. Soak dates in boiling water for 10 minutes if dry. Drain and pat dry.
4. Pulse walnuts and 3/4 cup pistachios in food processor to form a meal. Set aside.
5. Pulse remaining 1/4 cup pistachios until coarse. Set aside for topping.
6. Blend dates into a paste using food processor.
7. Add cocoa powder, vanilla, salt, and part of the nut mixture to the dates. Pulse to combine.
8. Gradually add remaining nut meal until a sticky dough forms.
9. Scoop and roll dough into balls. Place on parchment-lined baking sheet.
10. Freeze for 10–15 minutes to firm.
11. Melt chocolate in a heatproof bowl over simmering water. Stir in coconut oil.
12. Dip each truffle in melted chocolate. Tap off excess. Top with reserved pistachios.
13. Let set at room temperature for 2 minutes before serving.
Notes
Store in an airtight container in the fridge for up to 2 weeks or at room temperature for 1 week.
Freeze for up to 3 months. Let sit at room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Healthy