Recipe: Pistachio Chocolate Balls

Ingredients

Preheat the oven to 350°F and toast the pistachios for about 5 minutes.
Soak the dates in boiling water for 10 minutes if they are hard or dry.
In a food processor, grind the walnuts and ¾ cup of the toasted pistachios until they reach a meal-like consistency.
Reserve ¼ cup of the pistachios for topping and pulse them until crushed.
Blend the dates in the food processor until they form a sticky paste, then add cocoa powder, vanilla, salt, and the ground nut mixture to form a dough.
Shape the dough into bite-sized balls and place them on a parchment-lined baking sheet, then freeze for 10 to 15 minutes.
Melt the chocolate over simmering water, stir in coconut oil until smooth.
Dip each truffle in the melted chocolate, then sprinkle with reserved pistachios before the chocolate sets.
Let the truffles sit at room temperature to set and enjoy.

Servings

12 truffles

Calories

219

Total fat

15g

Total carbohydrates

20g

Total protein

Sodium

0mg

Cholesterol

1mg