Pistachio Tuffles
Pistachio Tuffles
π Ingredients
β’ 1/2 cup (70 g) raw pistachios, shelled
β’ 10 pitted dates
β’ 100 g dark chocolate
β’ 1 tsp coconut oil
π©π»βπ³ Instructions
1. In a food processor with an S-blade, blend the pistachios and dates until a sticky mixture forms. Leave some larger pieces β the truffles taste better with a bit of crunch here and there.
2. Shape into small balls and freeze for 1 hour.
3. Melt the chocolate and coconut oil over a double boiler.
4. Dip each chilled truffle into the melted chocolate.
5. Let them set in the fridge for about 10β15 minutes.
Enjoy π·