These irresistibly creamy chocolate-covered Pistachio Truffles with Raspberries will blow you away! They look splendid, but taste even better!
Our amazingly delicious recipe provides a much healthier version than the traditional truffles, containing only healthy unrefined ingredients. Truffles are naturally sweetened – we will use only 1.5 tbsp of maple syrup instead of a large amount of refined sugar! The truffles are balanced, sweet, extremely delicate, and delicious. And you will need just 10 minutes to make the filling and cover them with chocolate. Very simple and divinely delicious.
What you need to make Pistachio Truffles
The full list of ingredients and measurements can be found in the recipe card below.
- Pistachio butter provides a rich pistachio flavor, a smooth texture, and a beautiful green color to the filling.
- Cashew butter adds extra creaminess and richness to the truffle filling.
- Coconut milk powder. You can either use coconut milk powder or any protein of your choice.
- Cacao butter helps the filling set and gives the perfect texture.
- Maple syrup. A natural sweetener that provides a subtle sweetness to the truffle filling without adding refined sugar.
- Chopped pistachios add a delightful crunch that complements the creamy texture of the truffle filling.
- Freeze-dried raspberries. The combination of raspberry and pistachios are perfect. So raspberry is an important ingredient, I don’t recommend substituting it. Instead of freeze-dried raspberries, you can add dried raspberries, but their texture is quite different, they are chewier.
- A pinch of salt enhances and balances out the sweetness and flavors of the truffle filling.
- Dark chocolate for coating the truffles.
Why you’ll love this recipe
- Healthy and delicious. Not only are these pistachio truffles are incredibly delicious, they’re also a healthier dessert option, consisting of only healthy ingredients. Pistachios are high in healthy fats, so are very nutritious. They are good for eyes health as they contain lutein and zeaxanthin. Also eating pistachios regularly can help to decrease blood pressure and cholesterol levels. These delicious nuts contain magnesium, potassium, phosphorus, thiamin, copper, selenium, vitamin B6, and other essential elements.
- Colorful and beautiful. Pistachio butter gives a beautiful green color to your dessert and makes it spectacular. The box with such amazing and healthy pistachio raspberry truffles will be the best gift for the ones you love.
- Easy to make. With only a few ingredients and simple steps, these truffles are easy to make. Even those who are new to cooking can make these truffles, following the instructions.
- Vegan, gluten-free, dairy-free, and refined sugar-free. These truffles are suitable for those with dietary restrictions and preferences, making them a great choice for sharing with friends and family. And best of all, they’re incredibly delicious, so everyone can enjoy them!
How to coat truffles in chocolate
Coating the truffles in chocolate can be a bit tricky, but with some tips and tricks, you can achieve a perfect and smooth coating.
- Melt the chocolate: Chop the chocolate into small pieces and place them in a heatproof bowl. Melt the chocolate using a double boiler or a microwave. To make your own double boiler, you will need a pot and a heatproof bowl. The bowl should be able to fit in the pot without reaching the bottom. Pour some water into the pot, place over medium heat, and bring to a gentle simmer. Then place the bowl with chocolate or cacao butter into the pan. Constantly stirring with a spatula, let the mass melt and become smooth and glossy. Remove the bowl from the pan.
- Prep your workspace: Line a baking sheet with parchment paper or a silicone mat. Make sure the surface is flat and clean.
- Dip the truffles: Take one truffle at a time and dip it into the melted chocolate using a fork. Gently tap the fork on the side of the bowl to remove any excess chocolate. Place the truffles on the prepared baking sheet, and repeat the process with the remaining truffles, leaving enough space between them so they don’t touch each other.
- Decorate: Decorate the truffles with freeze-dried raspberries or chopped pistachios immediately after coating while the chocolate has not been set yet. Sprinkle the toppings on top of the truffles using your fingers.
- Let the chocolate set. Allow the chocolate to set at room temperature. If the room temperature is too warm, you can also place the baking sheet in the refrigerator for about 10-15 minutes until the chocolate is set and firm.
By following these steps, you’ll have perfectly coated truffles that look and taste amazing!
Store the truffles in an airtight container in the refrigerator for up to 2 weeks. Alternatively, you can store them in the freezer for up to 3 months. If freezing, place them in a single layer in an airtight container, separated by parchment paper or plastic wrap to prevent them from sticking together. Thaw them in the fridge. The texture of the truffles can change slightly after freezing and thawing, but the taste will still be delicious.
More ideas for chocolate truffles
Check out our other perfect chocolate treats recipes:
These Pistachio Truffles with Raspberries are a delightful treat that is easy to make and will impress anyone with their unique flavor and presentation. The combination of the creamy filling, crunchy pistachios, and raspberries, all covered in rich dark chocolate, creates a flavor explosion in your mouth. Whether you make them as a gift or a special treat for yourself, these truffles are sure to be a hit.
For the Filling:
- ⅓ cup (90 g) pistachio butter
- 2 tbsp (40 g) cashew butter
- 3 tbsp (15 g) coconut milk powder (or protein)
- 1.6 oz (45 g) cacao butter
- 1.5 tbsp (30 g) maple syrup
- ⅓ cup (50 g) pistachios, shelled and chopped
- 2 tbsp (10 g) freeze-dried raspberries, pieces
- pinch of salt
For the Coating:
- 3.5 oz (100 g) dark chocolate
- Chop pistachios. Melt cacao butter using a double boiler*.
- Add maple syrup, pistachio butter, cashew butter, a small pinch of salt, and coconut milk powder and whisk very thoroughly until smooth and glossy consistency.
- At the end add chopped pistachios and freeze-dried raspberry pieces. Mix well and pour in silicone molds for truffles.
- Place into the fridge for about 3-4 hours to stabilize.
- Melt the chocolate in a double boiler*. Using a fork, dip each truffle in the chocolate, tap off the excess chocolate, and place it on the parchment paper.
- Sprinkle with freeze-dried raspberries or chopped pistachios immediately after coating while the chocolate has not been set yet.
- Let the chocolate set, and enjoy!
*To make your own double boiler, you will need a pot and heatproof bowl. The bowl should be able to fit in the pot without reaching the bottom. Pour in some water into the pot, place over a medium heat and bring to a gentle simmer. Then place the bowl with chocolate or cacao butter into the pan. Constantly stirring with a spatula, let the mass melt. Remove the bowl from the pan.