Pistachio Truffles with Raspberries Recipe
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.
- 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
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
- Prep pistachios: Chop the shelled pistachios into small pieces, setting them aside for later use.
- Melt cacao butter: Using a double boiler, gently melt the cacao butter until fully liquefied but not overheated.
- 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.
- Add mix-ins: Fold in the chopped pistachios and freeze-dried raspberry pieces evenly throughout the filling mixture.
- Mold the truffles: Pour this mixture into silicone molds designed for truffles, smoothing the tops as needed.
- Chill to set: Place the molds in the refrigerator for about 3 to 4 hours to allow the filling to stabilize and firm up.
- Melt chocolate coating: Using a double boiler, melt the dark chocolate until smooth and shiny.
- 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.
- 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.
- Set chocolate: Allow the chocolate coating to harden at room temperature or in the fridge until fully set.
- 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
