I have had this recipe in my head FOREVER now, and the one day I finally had a chance to get in the kitchen and do some experimenting, I discovered someone (not naming any names….but let’s just say she is married to my brother 🙂 ) had eaten all of my white chocolate and put an empty wrapper back in it’s spot. She is pregnant, so some degree of leniency is required, but if she had been anywhere in the vicinity I would have given her a good kick in the behind when I made the discovery!
Moving on….to these amazingly creamy White Chocolate Pistachio Truffles. These little bites of deliciousness are so so good! I used avocado to make them super creamy and give them a great green color for the Holiday season, and to match the crushed pistachios surrounding the outside. Don’t let that put you off though – if you have never tried avocado in a chocolate based dessert, you are in for a treat! Don’t believe me? Check out these Chocolate Raspberry Truffles which are one of the most popular recipes on my site (and use avocado as the main ingredient as well).
These truffles will please young and old, fancy and fussy alike. My kids loved them, my non sweet-tooth day loved them and my incredibly sweet-toothed teenage brother loved them (which actually surprised me to be honest). They are healthy, but taste super decadent, sweet but free from refined sugar (obviously depending on the brand of white chocolate you buy), festive but not loaded with candy canes and food coloring.
White Chocolate Pistachio Truffles make for a delightful gift for someone special in your life (or someone you forgot to buy a present for), or you can be like me and just eat the whole batch yourself and have to make more for everyone else to prove just how yummy they really were 🙂 Happy eating!
Sink your teeth into these Creamy White Chocolate Pistachio Truffles with a Healthy Twist. The perfect decadent yet relatively guilt-free treat for anyone
- 5 ounces white chocolate
- 1/2 avocado
- 2 tbsp pure maple syrup
- 1/2 tsp pure vanilla essence
- 1/3 cup shelled pistachios
Use a double broiler or a saucepan over low heat to melt the chocolate slowly. Make sure to stir regularly and take off the heat just before the chocolate is completely melted so it doesn't burn
Add the avocado and vanilla to a food processor and process until smooth
Drizzle in the melted chocolate and the maple syrup and process until smooth
The mixture will be runny so place it into the freezer until workable - i.e. you can roll it into a ball without it losing its shape
While the chocolate is in the freezer make your pistachio dust. Place the pistachios in a blender and blend until it resembles a bright green dust
Roll a heaped teaspoon of the chocolate mixutre into a ball and roll in the pistachio dust
Place in a dish lined with parchment paper and refrigerate until ready to serve