Creamy pistachio butter truffles coated in rich chocolate and topped with crushed pistachios for an elegant homemade dessert.

1 cup creamy pistachio butter

1 cup chocolate chips

1/4 cup honey

1/4 cup coconut flour

1 tbsp melted coconut oil

1 tsp almond extract

3 tbsp chopped pistachios

Edible dried rose petals (optional)

1. In a bowl, combine pistachio butter, honey, coconut oil, coconut flour, and almond extract until smooth.

2. Refrigerate the mixture for 30 minutes to firm up.

3. Scoop out 12 portions and roll into smooth balls. Place on a parchment-lined sheet and freeze for 15 minutes.

4. Melt chocolate chips in the microwave in 30-second intervals or with a double boiler.

5. Dip each truffle into the melted chocolate, letting excess drip off. Place back on parchment.

6. Drizzle extra chocolate on top and sprinkle with crushed pistachios and rose petals.

7. Allow to set, then store in the fridge and enjoy throughout the week.

These truffles can be stored in the fridge for up to one week or frozen for up to two months. For best presentation, serve in mini paper cups.