Chocolate Pistachio Truffles

with toasted coconut

These bite-sized treats are the perfect edible Christmas gift or a lovely after dinner sweet to tempt your guests with. They are so easy to prepare and are basically made with raw cacao, nuts and dried fruit. The toasted coconut coating adds an extra layer of flavor to these delicious and healthy holiday goodies. The best part is you can make them in less than 20 minutes with ingredients you probably already have in your pantry. Place these little gems into a sealed glass jar, tie it with a red bow and you have a last minute holiday gift to give.

INGREDIENTS

Makes about 15 truffles

¼ cup dried coconut
¾ cup almonds
½ cup oatmeal
2 tbs cacao powder
1 tsp vanilla extract
¼ tsp sea salt
1.5 cups dates, pits removed
2 tbs water
¼ cup pistachios (no shell), crushed

Heat up a sauté pan over medium-high heat and place the coconut into pan. Stir the coconut as it continues to toasts until it achieves a medium brown tone. Be careful that it does not burn. Set aside until you are ready to roll the truffles.

Place the almonds, oatmeal, cacao, vanilla and salt into a food processor and process for about 30 seconds. Add the dates and process again for about 1minute or until the mixture forms a sticky yet crumb-like texture. You may need to remove lid and stir ingredients if they begin to stick to the bottom of the container.

Place the mixture into a large mixing bowl and add the crushed pistachios. Mix well to combine. The mixture will be soft but still a bit too dry and may not hold together properly.

Add the 2 tablespoons of water and while using the back of a fork, press down firmly to incorporate the water into the mixture. The water helps to hold the mixture together more easily when you begin to form the truffles.

Take about 2 tablespoons of mixture and place into your palm, pressing as you firm it into a 1” ball. Roll the ball into the toasted coconut. Continue the process until there is no remaining mixture. Note: if the truffle is not sticky enough to pick up the coconut, dip your fingertips into water and wet the truffle first before coating it. Enjoy.

Store truffles in a sealed glass container at room temperature for up to 10 days. Freeze for up to 1 month.

NUTRITIONAL INFORMATION
Per serving: 1 truffle
Calories: 116
Carbs: 15g
Protein: 2.5g
Fat: 5.5g
Omega 3: 0
Fiber: 3g

Calcium: 30mg
Iron: 1mg
Magnesium: 33mg
Potassium: 186mg
Selenium: 2mcg
Zinc: .5mg

B1: 0.05mg
B2: 0.1mg
B3: 0.51mg
B5: 0.17mg
B6: 0.07mg
Choline: 7.5mg
Folate: 8mcg
Vitamin C: 0.19mg
Vitamin E: 2mg
Vitamin K: 2mg

BCAA’s
Isoleucine: 0.12g
Leucine: 0.18g
Valine: 0.12g

Source: cronometer.com