Pistachio Truffles with Raspberries Recipe

Introduction

These Pistachio Truffles with Raspberries are a delightful treat combining rich nutty flavors with a burst of fruity tartness. Smooth, creamy, and coated in dark chocolate, they make an elegant dessert or gift for any occasion.

Ingredients

• ⅓ cup (90 g) pistachio butter
• 2 tbsp (40 g) cashew butter
• 3 tbsp (15 g) coconut milk powder (or protein powder)
• 1.6 oz (45 g) cacao butter
• 1.5 tbsp (30 g) maple syrup
• ⅓ cup (50 g) pistachios, shelled and chopped
• 2 tbsp (10 g) freeze-dried raspberries, pieces
• Pinch of salt
• 3.5 oz (100 g) dark chocolate (for coating)

Instructions

1. Step 1: Chop the pistachios finely and set aside.
2. Step 2: Melt the cacao butter using a double boiler until fully liquid.
3. Step 3: In a bowl, whisk together the melted cacao butter, maple syrup, pistachio butter, cashew butter, a pinch of salt, and coconut milk powder until the mixture is smooth and glossy.
4. Step 4: Fold in the chopped pistachios and freeze-dried raspberry pieces evenly.
5. Step 5: Pour the mixture into silicone molds shaped for truffles, filling each cavity.
6. Step 6: Refrigerate the molds for 3 to 4 hours, or until the truffles are firm and set.
7. Step 7: Melt the dark chocolate in a double boiler until smooth.
8. Step 8: Using a fork, dip each truffle into the melted chocolate, letting excess drip off, then place them on parchment paper.
9. Step 9: Immediately sprinkle with extra freeze-dried raspberries or chopped pistachios before the chocolate sets.
10. Step 10: Let the chocolate coating set completely before serving or storing.

Tips & Variations

• Use high-quality dark chocolate with at least 70% cocoa for a richer flavor.
• Replace freeze-dried raspberries with dried cranberries or cherries for a different fruity twist.
• If you don’t have a double boiler, melt the chocolate and cacao butter carefully in short bursts in the microwave, stirring frequently.
• For a smoother filling, pulse the pistachios in a food processor before adding them to the mixture.

Storage

Store the truffles in an airtight container in the refrigerator for up to 1 week. To enjoy at room temperature, remove them from the fridge about 15 minutes before serving. For longer storage, keep them in the freezer for up to 1 month and thaw in the fridge overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nut butters instead of pistachio and cashew?

Yes, you can substitute with almond butter or peanut butter, but keep in mind these will alter the flavor profile of the truffles.

What if I don’t have freeze-dried raspberries?

You can omit them or replace with finely chopped dried berries or a small amount of fresh raspberries folded into the filling for added freshness.

Pistachio Truffles with Raspberries Recipe

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★★★★★

4.9 from 56 reviews

Delight in these elegant Pistachio Truffles with Raspberries, a luscious blend of creamy pistachio and cashew butters combined with crunchy pistachios and tart freeze-dried raspberries. Coated in rich dark chocolate, these no-bake truffles are perfect for a sophisticated treat or gift-worthy dessert.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 30 minutes
• Yield: 12–15 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: International
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Filling:

• ⅓ cup (90 g) pistachio butter
• 2 tbsp (40 g) cashew butter
• 3 tbsp (15 g) coconut milk powder (or protein)
• 1.6 oz (45 g) cacao butter
• 1.5 tbsp (30 g) maple syrup
• ⅓ cup (50 g) pistachios, shelled and chopped
• 2 tbsp (10 g) freeze-dried raspberries, pieces
• Pinch of salt

For the Coating:

• 3.5 oz (100 g) dark chocolate

Instructions

1. Prep pistachios: Chop the shelled pistachios into small pieces, setting them aside for later use.
2. Melt cacao butter: Using a double boiler, gently melt the cacao butter until fully liquefied but not overheated.
3. Combine filling ingredients: In a bowl, whisk together the melted cacao butter, maple syrup, pistachio butter, cashew butter, a pinch of salt, and coconut milk powder until the mixture is smooth, glossy, and fully combined.
4. Add mix-ins: Fold in the chopped pistachios and freeze-dried raspberry pieces evenly throughout the filling mixture.
5. Mold the truffles: Pour this mixture into silicone molds designed for truffles, smoothing the tops as needed.
6. Chill to set: Place the molds in the refrigerator for about 3 to 4 hours to allow the filling to stabilize and firm up.
7. Melt chocolate coating: Using a double boiler, melt the dark chocolate until smooth and shiny.
8. Coat the truffles: Carefully use a fork to dip each truffle into the melted chocolate, tapping off any excess chocolate before placing it onto parchment paper.
9. Add final garnish: Immediately sprinkle the coated truffles with extra freeze-dried raspberries or chopped pistachios before the chocolate sets, adding texture and visual appeal.
10. Set chocolate: Allow the chocolate coating to harden at room temperature or in the fridge until fully set.
11. Serve and enjoy: Once the chocolate is firm, your pistachio and raspberry truffles are ready to be enjoyed or stored for later indulgence.

Notes

• Use a double boiler to melt cacao butter and chocolate carefully to prevent burning.
• Silicone molds make it easy to remove truffles once set.
• Store truffles in an airtight container in the refrigerator for up to one week.
• Freeze-dried raspberries add a tart crunch and prevent moisture buildup in the truffles.
• For a nut-free version, consider substituting nut butters with seed butters, but texture and flavor will vary.

Keywords: pistachio truffles, raspberry truffles, no bake truffles, nut butter truffles, chocolate coated truffles, healthy truffle recipe