Vegan Pistachio Coconut Truffles
These Vegan Pistachio Coconut Truffles are a luxurious treat that combines creamy richness with a delightful crunch. Ready in just under 30 minutes, they’re an effortless way to impress guests or satisfy your sweet tooth.
Ingredients
- 1 package dark (65% cacao) chocolate chips, or chopped semi-sweet baking chocolate I enjoy the Sunspire brand, which is vegan & gluten free
- 1/2 cup full-fat coconut milk
- Tiny splash of vanilla
- 1/2 cup raw chopped pistachios
- 1/2 cup unsweetened shredded coconut optional
- Sea salt
Instructions
- Melt the chocolate chips in a large glass bowl over a small pot of simmering water, stirring until smooth.
- Remove from heat and stir in the coconut milk and vanilla.
- Refrigerate for at least 4 hours.
- Toast the pistachios with a little bit of sea salt, and spread a thin layer on a plate.
- Place the coconut and a few pinches of salt on a separate plate.
- Scoop 1-inch balls of chocolate mixture and roll them into the toppings.
- Use your hands to get it all to stick together.
- Store, covered, in the fridge.
Tried this recipe?Let us know how it was!