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Posted by Eleanor Ozich on

Over the weekend, I made these super simple yet slightly posh prune and pistachio chocolate truffles. They only contain a handful of simple and nourishing ingredients making them free of refined sugar, gluten, wheat and dairy. Perfect for when you are feeling like something a little special. I hope everybody has a great start to the week! 

3/4 cup shelled raw pistachios

1/2 cup pitted prunes

1/4 cup cocoa or cacao powder

1 tbsp honey or pure maple syrup (optional)

Add the pistachios to a food processer. Pulse a couple of times until ground in to a dense flour. Reserve 1/4 cup for dusting.

Add the prunes and cocoa powder to the food processer, then blend for 1-2 minutes, or until the mixture starts to mix together like a dough.

Use your hands to form small balls. You can dip them in water to prevent the mixture from sticking.

In a separate bowl, add the extra ground pistachios. Roll the balls in the pistachios until well coated then transfer to a plate. Place in the fridge for at least half an hour to set.

The truffles can be kept at room temperature, but I find they are best kept in the fridge.

 Makes around 25 truffles.  Will keep for a week or so in an airtight container.

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