Description
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
- 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.
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.