Chocolate Pistachio Truffles

Total Servings: 12

Nutrition per serving: 115 calories; 2g of protein; 11g of carbohydrates; 2g of fiber

Ingredients:

• 10 Medjool dates

• 3/4 cup shelled pistachios (divided: 1/2 cup for the mixture, 1/4 cup finely chopped for topping)

• 2 tablespoons unsweetened cocoa powder (I used the Nestle Toll House Cocoa Powder)

• 1/2 teaspoon vanilla extract

• 1 tablespoon coconut oil (optional for smoother texture)

Dark Chocolate Coating:

1. 1/2 cup dark chocolate (Nestle Toll House Morsels)

2. 1/4 cup Nestle Toll House Morsels Plant-Based

3. 1 teaspoon coconut oil (optional for smoother melting)

Instructions for the filling and topping:

1. Pulse 1/4 cup of the pistachios in a food processor until finely chopped. Set aside in a small bowl for topping

2. Add the remaining 1/2 cup of pistachios to the food processor and blend until finely ground.

3. Add the dates, cocoa powder, vanilla extract, and coconut oil (if using). Blend until the mixture forms a sticky dough. If it's too dry, add 1-2 teaspoons of water.

4. Shape the truffles by scooping about 1 tablespoon of the mixture and roll it into balls with your hands.

5. In a microwave safe bowl, combine the chocolate morsels and coconut oil (if using). Microwave in 20-second increments, stirring after each, until smooth and melted.

Coating the truflles:

1. Using a fork or skewer, dip each truffle into the melted chocolate, ensuring it's fully coated.

2. Let excess chocolate drip off before placing the truffle on a parchment-lined tray.

3. Sprinkle the finely chopped pistachios on top of each truffle before the chocolate hardens.

4. Place the tray in the refrigerator for 20-30 minutes or until the chocolate sets.

5. Store in a container in the refrigerator for up to 1 week or freeze for up 3 months.

6. Enjoy this delicious dessert or snack, as you prefer!