It’s safe to say, I couldn’t wait to get back into the swing of things, so naturally I had to make a healthy truffle recipe as soon as possible!
Truth be told, I’ve had pistachios on my mind for the last few weeks, but was reluctant to buy them from our normal grocery because of the steep-ish price. I absolutely love everything about pistachios, from their sweet and nutty flavor to their macro-packed benefits, they’re one of my favorite nuts! Just when I decided to bite the bullet and purchase a small bag, I actually came across a huge bag at Sam’s Club for the same price. I just love when that happens!
After staring at this large bag for a few days, I finally decided to open it up and make something sweet, salty, and of course satisfying. As you might know (or could guess) balls, bites, or anything snack-sized is my favorite when it comes to treats – I just love having something small in the fridge for when a late-night craving comes around!These Pistachio & Cacao Truffles are the perfect balance between sweet and salty, with a rich chocolate kick. They might not look like much, but after trying them, you will not believe they are actually healthy!
This recipe calls for only 5 simple ingredients and can be completely customizable according to your dietary/liking preference. All you need is a food processor and you are set! I hope you love them as much as we do!
Roasted Pistachio & Cacao Truffles
What You Will Need
- 7-8 pitted dates, 1 cup of roasted, unsalted pistachios (+1/2 cup for dusting), 1/4 cup cacao nibs, 2 tbsp. cocoa powder, and 2 tbsp. raw honey
Start by adding all of your ingredients into a food processor, minus the extra pistachios, and blend on high. Once the dough comes away from the blender completely, it’s ready to go! Transfer into a bowl and set in the fridge to set.
While cooling, add the remaining pistachios to your processor and blend until they are broken up/have a powder consistency. Place in a separate bowl and roll your cacao balls evenly through the pistachio topping. I decided to roll some and leave some without, both are delicious!
I prefer to keep these stored in the refrigerator and they will usually stay fresh for one week, if we don’t eat them all first!
This recipe makes 15-18 balls, around 88 calories each!