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4 Ingredient Chocolate Pistachio Truffles – Vegan & Paleo Friendly

  • Published on: 28 January, 2014
  • Last update: 28 January, 2014
Ok. I know I say this all the time, but THIS RIGHT HERE is the BEST thing I’ve ever made. I loooooove pistachios. They are such an interesting nut, and their health benefits are endless. Hint: they are the best snack to eat when watching TV or a movie, because the shells take so long to crack that you end up eating way less than a more accessible food. It keeps you busy! Nick has been buying pistachios to bring to work, so while I was brainstorming about what to make in the kitchen today they caught my eye, and this deliciousness happened. Truffles from the gawds!
Benefits of Pistachios
  1. They lower your cholesterol. Pistachios have been proven to reduce LDL cholesterol (the bad stuff) and raise HDL (the good stuff)!
  2. They are chock full of antioxidants that will keep you safe from free radicals.
  3. High in Vitamins A and E, they combat inflammation which is the basic cause of all disease, especially heart disease.
  4. 60% of the recommended daily value of phosphorous is found in just one cup of pistachios.
  5. Phosphorous has been shown to aid in glucose tolerance, so these are excellent for diabetic.
  6. Pistachios are amazingly rich in Vitamin B6.
  7. B6 makes the protein that carries oxygen to cells throughout the body that need it. This means better circulation, better blood, and thus better skin and overall well-being.
  8. Pistachios contain two antioxidants that most other nuts don’t have – lutein and zeaxanthin. These defend against tissue damage.
  9. They are a source of Vitamin E, which we all know is the beauty vitamin! Hello lovely skin, hair, and nails!


  • 1/2 cup of nut butter (I used almond butter, you can use peanut butter or even pecan/walnut!)
  • 1 cup pistachios
  • 2 tablespoons coconut oil
  • 3 tablespoons dark chocolate chips (use a paleo-friendly dark chocolate bar sweetened with coconut sugar or stevia to make this recipe paleo.)
  • 3 tablespoons of chocolate chips + 1 teaspoon of coconut oil to melt for the coating

Optional Ingredients

  • Finely ground pistachio nuts (powder like) to roll truffles in
  • Finely ground cacao powder (I used cacao powder with maca powder in it) to roll truffles in

1.  Blend nut butter, coconut oil, pistachios, and dark chocolate chips in a food processor. If you don’t have chocolate chips, you can use a chocolate bar! In one batch of these, I used an almond-coconut chocolate bar sweetened with coconut nectar because it is low glycemic. I got it at Whole Foods, and here is the website!
2. Roll your mixture into balls.
3. Melt the 3 tbsp of chocolate chips + 1 teaspoon of coconut oil in a pot on low heat and mix to make the coating.
4. You can either roll your balls in the chocolate coating, or in your pistachio / cacao powder. Switch it up and get creative!

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Merry Ellen

Hi Olivia! I just discovered your site a couple weeks ago & have been having fun trying your recipes! This one gave me a little trouble, probably because I used cashew butter, which I don’t think was quite thick enough. It ended up pretty liquid-y after I put it in the food processor – I ended up adding about another 3/4 cups of pistachios (all of them that I had!) and then I had to stick it in the freezer for a bit before it was thick enough to shape into balls. All that said, even though it ended up being kind of messy – the result was so rich & delicious!!


Could you use a different type of oil if you didn't have coconut?

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