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Coconut Peppermint Truffles with Raspberries and Pistachios

Reminiscent of Raffaello but with different flavors, these coconut peppermint truffles with freeze-dried raspberries and pistachio butter are an easy-to-make and delicious festive sweet treat. Sugar-free, gluten-free, lectin-free, and vegan, these peppermint truffles made with wholesome ingredients are a much healthier alternative to any Christmas candy.

I love peppermint-flavored cookies and chocolate, but it’s hard to find products or even recipes that are clean and healthy. We used shredded coconut, 100% pistachio butter, freeze-dried raspberries, pure peppermint extract, two Medjool dates, and 90% dark chocolate to make these festive peppermint truffles.

Why we love these coconut peppermint truffles with raspberries and pistachio butter:

  • they are sugar-free
  • they are gluten-free
  • they are lectin-free
  • they are dairy-free
  • they are vegan
  • no baking needed
  • can be made in advance and frozen
  • they are festive looking
  • they are full of healthy fats and nutrients
  • they are easy to make
  • only require a few ingredients
  • they are delicious

Complete list of ingredients

You only need a few ingredients to make these truffles:

  • 1 1/4 cups shredded coconut (desiccated coconut)
  • 1/3 cup pistachio butter
  • 1/2 cup freeze-dried raspberries + more for decorating
  • 2 big Medjool dates, chopped (if you have small dates, use 4)
  • 1/4 teaspoon pure peppermint extract
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 100 grams dark chocolate (90%), chopped
  • For decoration (about 2 tablespoons of each): shredded coconut, finely ground pistachios, ground freeze-dried raspberries

How to make coconut peppermint truffles

These sugar-free peppermint truffles need no cooking other than melting the chocolate.

  • Mix the coconut, pistachio, raspberries, dates, peppermint, and vanilla in a food processor.
  • Take out in a bowl, and make small balls with the composition. Even if it seems crumbly, it will stick together. Put them in the fridge for 1 hour.
  • Warm the chocolate in a small saucepan, on very low heat, until melted.
  • Coat the truffles in the melted chocolate and sprinkle with the three toppings: raspberries, coconut, and pistachio.
  • Refrigerate before serving, or freeze.

More holiday sweet treats

For more healthy holiday sweet treats, check out these recipes:

This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Coconut-Peppermint Truffles with Raspberries and Pistachios

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By Claudia Curici, Health Coach Serves: 17 truffles
Prep Time: 30 minutes Cooking Time: 5 minutes

Reminiscent of Raffaello but with different flavors, these coconut peppermint truffles with raspberries and pistachios are an easy-to-make and delicious festive sweet treat. Sugar-free, gluten-free, lectin-free, and vegan, these peppermint truffles made with wholesome ingredients are a much healthier alternative to any Christmas candy.

Ingredients

  • 1 1/4 cup shredded coconut
  • 1/3 cup pistachio butter
  • 1/2 cup freeze-dried raspberries + more for decorating
  • 2 big Medjool dates, chopped
  • 1/4 teaspoon pure peppermint extract
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 100 grams dark chocolate (90%), chopped
  • For decoration (about 2 tablespoons of each): shredded coconut, finely ground pistachios, ground freeze-dried raspberries

Instructions

1

Mix the coconut, pistachio, raspberries, dates, peppermint, and vanilla in a food processor.

2

Take out in a bowl, and make small balls with the composition. Even if it seems crumbly, it will stick together. Put them in the fridge for 1 hour.

3

Warm the chocolate in a small saucepan, on very low heat, until melted.

4

Coat the truffles in the melted chocolate and sprinkle with the three toppings: raspberries, coconut, and pistachio.

5

Refrigerate before serving, or freeze.

Notes

If the freeze-dried raspberries are whole, ground them in a food processor for decoration. Also, ground a few pistachios to almost powder for sprinkling on top of the truffles. You can make these truffles in advance and freeze them.

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