Date Pistachio Coconut Truffles are sweet and salty, moist and chewy. These are also a breeze to make, and they will disappear even faster!Jump to Recipe
Hello everyone – happy Monday! I hope you all had a beautiful weekend, and you’re ready for a new week.
While I avoid sharing two sweet recipes in a row, today I feel like posting something sweet and nice. I hope you don’t mind! So, last week I posted another easy recipe, Pistachio Rose Madeleines. But these Date Pistachio Coconut Truffles are even easier to make! I call this recipe category “dangerous”. Why? Because they are dangerously easy to make, and they disappear so fast. A healthie dessert doesn’t mean low in calories – not in case with raw truffles at least.
Commonly, raw truffles are made with dates. Meaty Medjool dates are especially good, but you can use any available. You might need to soak them up for 10 minutes prior to using, just to make them soft and pulpy. However, you can use any other dried fruit. Personally, I’ve tried using apricots and prunes, and both turned out exceptionally well! I am going to try raw truffles wit dried figs, too (Perhaps soaked in some alcohol.)
Obviously, you can use whatever nuts you fancy or have on hand. Perhaps, only peanuts won’t be the best choice for their overpowering taste. But if you try it – let me know please. Lastly, the addition of coconut adds that lovely chewiness. Please note I used unsweetened coconut, and I’d recommend this to you. The idea of raw truffles is skipping on refined sugars, after all. If you feel there’s not enough of sweetness, you can also add a little of honey or maple syrup. Also, toasting coconut makes these treats even more aromatic, but you can skip this step.
Date Pistachio Coconut Truffles
The combination of salted pistachios and sweet dates is fantastic! I can clearly imagine this would perfectly work with dried apricots, too (For sweet, sour, and salty notes.) If you want to use them, try finding Turkish apricots – they’re meaty and tend to be softer. You might also want to add a touch of honey, for added sweetness and texture.
While swapping pistachios for different nuts, of course, will end up in a totally different recipe yet equally delicious. If you’re looking for substitution, think of salted almond or even smoked salted almonds.
I hope you like these Date Pistachio Coconut Truffles, and you will give this idea a try soon. They will make any Monday so much better! Cheers for now and see you soon. And don’t forget to follow me on Instagram.
Date Pistachio Coconut TrufflesCourse: Dessert, Snacks
If you like sweet and salty combinations, you will like these Date Pistachio Coconut Truffles. These are also a breeze to make, and they will disappear even faster! Roughly makes 15 truffles.
300 gr. pitted Medjool dates (about 17 dates) *See Notes
2/3 to 1 cup shelled, roasted, and salted pistachios, divided
1 cup shredded unsweetened coconut
1/2 tsp, good quality vanilla extract
- If your dates are dry, soak them for 10-15 minutes in warm water, then drain very well. Skip the step if they are soft and meaty.
- Toast the coconut on a dry pan over low-medium heat, tossing, for few minutes and slightly cool before putting in a blender. Skip the step if you want.
- Using a blender, grind 1/4 cup of pistachios into fine powder. Set aside.
- Place the dates, remaining pistachios, and coconut in a cup of your blender. Process (pulse), occasionally helping to get the mixture together by scaping with a spatula. Keep going until the desired consistency.
- The mixture will remain slightly sticky. Shape small pieces into balls and coat in the pistachio powder. Enjoy!
- Please note that 300 gr. refers to already pitted dates. You can take other types of dates, but since they all vary in size, 17 dates as a reference point will not be accurate; stick to the grams.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.