Pistachio coconut truffles

Pistachio Coconut Vegan Truffles // Love and Lemons

All you non-bakers out there, this one is for you. So far in this holiday season I haven’t baked one cookie, shopped for one gift… and I have a tree somewhere in a storage unit.

So, today, I have the perfect busy-person dessert that’s fast & easy, yet tasty & impressive. And you likely already have these few ingredients in your kitchen.

Pistachio Coconut Vegan Truffles // Love and Lemons

It’s a super basic recipe, but feel free to get creative and make a few variations. Add liqueur into your chocolate if that’s your thing… cinnamon, chiles, orange zest, espresso powder… whatever you like. Your pantry is the limit.

Pistachio Coconut Vegan Truffles // Love and Lemons Pistachio Coconut Vegan Truffles // Love and Lemons

adapted from Vegetarian Times

12-oz. package of dark (65% cacao) chocolate chips, or chopped up semi-sweet baking chocolate (I enjoy the Sunspire brand, which is vegan & gluten free)
1/2 cup canned full fat coconut milk
tiny splash of vanilla
1/2 cup or so, raw chopped pistachios
1/2 cup or so, unsweetened shredded coconut (optional)
a few pinches of sea salt

Melt chocolate in a large glass bowl over a small pot of simmering water. Stirring until smooth. Remove from heat and stir in coconut milk and vanilla

Refridgerate for at least 4 hours.

Toast pistachios with a little bit of sea salt, spread a thin layer on a plate.

Place coconut and a few pinches of salt on a separate plate. Scoop 1-inch balls of chocolate, roll them into the toppings. Using your hands to get it all to stick together. Store, covered, in the fridge.



  1. Anna from foodieunderground.com on said:

    YUM! These look delicious and super easy. Love the contrasting colors in the toppings in the photo :)

  2. Who knew this could be so easy? Wow, love this! Thanks!

  3. Sarah from thesugarhit.com on said:

    Wow, these photos look fantastic. And these truffles look delicious. I might have to give some vegan truffles a go.

  4. Stacy from delightfulcrumb.com on said:

    These are perfect for holiday gatherings involving friends with various allergies and my resulting long list of ingredients to avoid in order to accommodate everyone — and they’re pretty to boot!! Thank you (:

    • jeanine from loveandlemons.com on said:

      sounds like you’re a very nice host, working so hard to accomodate everyone!

  5. haha yes! Great minds think alike, I posted a recipe for dark chocolate peppermint truffles earlier this week. I was definitely dreaming of a version with nuts and a little sea salt though too. These look amazing!

  6. Kathryn from londonbakes.com on said:

    These are so incredibly beautiful Jeanine (and I’m pretty sure they taste even better). I always find that a few handmade truffles go down so well at this time of year.

  7. Alanna from bojongourmet.com on said:

    These look amazing – brilliant to use coconut milk in place of cream.
    I’m in love with your photography and site design – want to cook your entire blog! Looking forward to reading more. :)

    • jeanine from loveandlemons.com on said:

      thank you! Yep, I can’t really have cream so I love to use coconut milk!

      • Alanna from bojongourmet.com on said:

        I made a bunch of these, flavored with cinnamon and chile and coated in melted chocolate and cocoa powder. SO amazing. My vegan/dairy-intolerant friends were so thankful. The coconut milk ganache tastes just as rich, smooth and creamy as regular truffles, but the coconut has a subtle fruitiness that is beautiful with the chocolate. (I posted them here: http://www.bojongourmet.com/2012/12/vegan-chocolate-chile-coconut-milk.html) Thank you so much for the inspiration! I plan to make these again and again, and can’t wait to try other flavors – espresso sounds super good.

  8. Suzanne on said:

    Do you use refrigerated or shelved coconut milk? Which would work better?

    • jeanine from loveandlemons.com on said:

      from the can (from the shelf). I’m pretty sure the refrigerated kinds don’t contain as much fat as the full-fat canned version, so I would definitely use that.

  9. Oh my, these look incredible, Jeanine. Really can’t get enough chocolate this season (or any season, really).

  10. Pingback: More Holiday Inspiration: A Visual Round Up of 20 Mouth Watering Cookies and Treats | Food Nouveau

  11. Pingback: Beet & Rosemary Crackers | Daily Bites | Healthy Gluten-Free + Dairy-Free Recipes

  12. Pingback: Almond & Coconut Truffles | terra-bites

  13. Pingback: What I’m Making #2 | 24 Carrot Life

  14. Lauren from agatheredlife.blogspot.ca on said:

    Simple, easy & delicious!

  15. Pingback: Holiday Cocktail & Cookie Swap – Recipe by Love and Lemons

  16. Pingback: GF Christmas Cookies Recipe RoundUp - Violet/Meyer

  17. Pingback: Petite Holiday Party Picks

  18. hollyanne from hkinlove.com on said:

    do you about how many truffles this recipe will make? thanks!

Post a comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>