Desserts come in all sorts of shapes and flavours, but as a person who doesn’t really love desserts that much, I’ve always had more of a positive relationship with truffles, especially good ones. Good chocolate truffles are generally incredibly expensive, with some shops daring to sell them for £2 or £3 each (about $4). The good news is that you can make some delicious little chocolate bombs at home in literally minutes, and rest assured that they are going to be both highly delicious and addictive.
- Finely chop the chocolate, mix it with the chopped nuts and set the mixture aside for later use.
- Place the dates, the cocoa powder, the coconut oil, the agave nectar, the vanilla extract and the pistachios into a food processor and blend the ingredients together until you obtain a sticky mass.
- Place the mixture into a bowl, cover it with cling film and place it in the fridge to rest for 20 minutes before moving on.
- Once the time has elapsed, remove the mixture from the fridge and portion it into pieces of the desired size using a spoon. Using a teaspoon, we managed to get 20 truffles.
- Now, roll the portions into balls using your hands, dip them into the pistachio-chocolate coating, and place them onto a dish to complete the recipe. To get an even better consistency, place the finished truffles into the fridge for at least 30 minutes before serving.
- Any chopped nuts will work with this recipe, so make sure to use the kind that you like the most.
- The coconut oil can be omitted, but this omission will make the truffles more difficult to roll, and also softer to the bite.
- The agave nectar can be substituted with any other liquid sweetener you like.
Preparation Time: 10m
Resting Time: 40m
Total Time: 50m
Storage Times: Keeps for 7 days in the fridge.