Description
These chocolate-chestnut truffles are an exquisite, delicious, healthy sweet treat for the holiday season. They are made of a creamy, flavorful filling of chestnuts, spices, and nut butter, wrapped in dark chocolate and sprinkled with ground pistachios. They are sugar-free, gluten-free, lectin-free, and dairy-free.
Ingredients
- 150 grams boiled and peeled chestnuts (or the prepared, jarred chestnuts you find in stores)
- 4 tablespoons pistachio butter (or you can use any nut butter you have)
- 1/2 teaspoon granulated or powdered sweetener (monk fruit, inulin powder, erythritol, or whatever sweetener you prefer) OR to taste
- 1 teaspoon MCT oil
- Zest from one organic orange OR orange pure extract (to taste)
- Spices: cinnamon, vanilla, a pinch of salt if the nut butter you used doesn’t have salt (or my Warming Spice Mix) – add to taste
- A little bit of warm water (just enough to bind everything together into a sticky, thick paste)
- 100 grams of 85% – 90% dark chocolate (or Stevia or Monk Fruit sweetened chocolate)
- a small handful of ground pistachios (raw, unsalted)
Instructions
- Mix all the ingredients (except for the chocolate) in a food processor, adding a tiny bit of warm water until you get a sticky, very thick paste.
- Shape this paste into about 18 small balls.
- Melt the chocolate bar in a very small saucepan on very low heat.
- Coat each ball with the melted chocolate and place on parchment paper or a grill, and sprinkle with ground pistachios.
- Place in the fridge or freezer until the chocolate becomes solid again.
- Store them in the freezer in a glass container.
- I recommend storing these truffles in the freezer for a few hours before serving, as the flavors will further develop. If you store them for more days, take them out about 30 minutes before serving. Or you can store them in the fridge for about two to three days.
Notes
Check the post on how to cook the chestnuts or what other options you have.
