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

{ I’m sharing this recipe on CamilleStyles.com today }

adapted from Vegetarian Times

INGREDIENTS:
12-oz. package of chocolate chips, or chopped up semi-sweet baking chocolate
(I enjoy the Sunspire brand, which is vegan & gluten free)
1/2 cup coconut milk (full fat)
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

METHOD:
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.

 

18 comments

  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).

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

    Simple, easy & delicious!

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