Vegan, dairy-free, and gluten free Pistachio Chocolate Balls are the dessert that just keeps giving
These pistachio chocolate balls are for that person in your life.
- The one for whom it is impossible to shop because she already has everything.
- The one with unattainably high standards.
- The one you can’t invite over for dinner without first sending the complete menu for approval because she doesn’t eat X, Y, and Z.
No need to name names, you know the one.
This easy no-bake dessert is here to please all—the highly discerning and those of us who regularly walk around wearing socks that don’t match (raises hand).
Like classic chocolate truffles, these pistachio chocolate balls are unapologetically rich, luxuriously chocolatey, and gloriously decadent.
However, unlike chocolate truffles:
- They are made entirely from healthy ingredients—a combination of dates, nuts, and chocolate.
- AND they’re suitable for almost any diet—they’re entirely gluten free, dairy free, vegan, or paleo. (For those who need a nut-free dessert, try Dark Chocolate Red Wine Truffles).
No matter to whom you are serving them, these pistachio truffles will become a favorite treat.
How to Make Pistachio Chocolate Balls
If the concept of a healthy chocolate ball that tastes like a real truffle sounds more like a holiday miracle than reality, please allow me to introduce you to the wondrous combination of dates, nuts, and chocolate that make up these pistachio truffles.
The Ingredients
- Dates. When blended with any kind of nut and unsweetened cocoa powder, Medjool dates form a sweet, smooth filling that is a serious dupe for the center of a chocolate truffle. (They’re also my secret to these Ginger Cookie Healthy Energy Balls.)
- Walnuts. Provide structure, body, and an extra layer of subtle nuttiness. You could also use pecans or almonds instead.
- Cocoa Powder. Gives the centers of these healthy truffles an intense chocolate flavor that will please any chocolate lover (like these Dark Chocolate Cookies).
- Pistachios. Offer a bright, festive finish if serving or gifting around the holidays. (This Honey Ricotta Dip with Pistachio and Apricot makes a festive holiday app too.)
- Vanilla. Enhances the chocolate flavors.
- Dark Chocolate. My recommendation for coating the nutty chocolate-date centers. You can also use milk chocolate or white chocolate, if preferred.
- Coconut Oil. Gives the chocolate a beautiful, glossy sheen once set.
The Directions
- Toast the pistachios. WATCH CLOSELY so that they do not burn.
TIP!
Once the pistachios are toasted, immediately remove them from the baking sheet to a bowl or plate so that they do not continue to toast and burn on the hot baking sheet.
- Soak the dates in water to rehydrate (if necessary).
- Meanwhile, grind the walnuts and pistachios together in a food processor. Set aside.
TIP!
Reserve about 1/4 cup of the pistachios from the main filling to use as a topping for the truffles. I left mine rather coarse.
- Pulse together the dates, nuts, cocoa powder, vanilla, and salt until a loose, malleable “dough” forms.
- Shape the filling into bite-sized balls, place onto a parchment-lined baking sheet and freeze until firm.
- Melt the chocolate and stir in the coconut oil.
- Dip to coat each ball in melted chocolate, transfer to parchment paper, then sprinkle with reserved pistachios.
- Repeat with the remaining truffles, let the chocolate fully set, and ENJOY!
Storage Tips
- To Store. Store leftovers in an airtight container in the refrigerator for 2 weeks or at room temperature for 1 week.
- To Freeze. Place truffles in an airtight freezer-safe storage container in the freezer for up to 3 months. Set out at room temperature for a few minutes prior to serving.
You see, a universal gift for anyone on your holiday shopping list. Unless, of course, the recipient of your lovely pistachio truffles doesn’t like chocolate, in which case there’s always a sack of coal (or Honey Roasted Cashews if you’re feeling generous).
