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Dubai-inspired Chocolate Truffles
These chocolate pistachio truffles are a superfood twist on the popular chocolate that's been capturing attention for its rich flavors and luxurious texture. Made with two types of cacao wafers and a touch of crunch from cacao nibs, this version adds a deep, complex flavor to the trending treat.
INGREDIENTS1 cup shelled pistachios |
DIRECTIONSAdd shelled pistachios to bowl of food processor and blend until smooth and creamy, about 6-10 min. Add cacao wafers and 1 Tbsp. coconut oil to small bowl and microwave in 20-sec. increments until melted. Add mixture to pistachios and process until well combined. Pour pistachio mixture into small bowl and refrigerate until firm, about 2 hrs. Using spoon or cookie scoop, make 8 balls and roll between palms of hands to make smooth. Place each ball on parchment-lined tray and set aside. Add the semi-sweet cacao wafers and 1½ tsp. coconut oil to medium bowl, and microwave in 20-sec. increments until melted and smooth. Place each ball on fork, dip into chocolate and roll until coated. Let excess drip off, then transfer to parchment-lined pan. Sprinkle with cacao nibs or chopped pistachios. Refrigerate or freeze until chocolate shell has hardened. Remove and enjoy! Makes 8 truffles Submitted by Kristan Raines | The Broken Bread |
These chocolate pistachio truffles are a superfood twist on the popular chocolate that's been capturing attention for its rich flavors and luxurious texture. Made with two types of cacao wafers and a touch of crunch from cacao nibs, this version adds a deep, complex flavor to the trending treat.
Ingredients
- 1 cup shelled pistachios
- 14 Navitas Organics Cacao Butter Wafers
- 1 Tbsp. coconut oil
- 3 Tbsp. pure maple syrup, room temp.
- ¼ tsp. Kosher salt
- 3 oz. Navitas Organics Semi-sweet Cacao Wafers
- 1½ tsp. coconut oil
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1 Tbsp. Navitas Organics Cacao Nibs
- 1 Tbsp. finely chopped pistachios
Directions
- Add shelled pistachios to bowl of food processor and blend until smooth and creamy, about 6-10 min.
- Add cacao wafers and 1 Tbsp. coconut oil to small bowl and microwave in 20-sec. increments until melted. Add mixture to pistachios and process until well combined.
- Pour pistachio mixture into small bowl and refrigerate until firm, about 2 hrs.
- Using spoon or cookie scoop, make 8 balls and roll between palms of hands to make smooth. Place each ball on parchment-lined tray and set aside.
- Add the semi-sweet cacao wafers and 1½ tsp. coconut oil to medium bowl, and microwave in 20-sec. increments until melted and smooth.
- Place each ball on fork, dip into chocolate and roll until coated. Let excess drip off, then transfer to parchment-lined pan. Sprinkle with cacao nibs or chopped pistachios.
- Refrigerate or freeze until chocolate shell has hardened. Remove and enjoy!