1 of 12 Tastes Of Christmas :: PISTACHIO TRUFFLES

I don’t know about you, but I am not sure how the Christmas season snuck up so fast this year! Holiday parties are in full swing and I haven’t baked one cookie, shopped for one gift… been busy with work and lots of other stuff.

So, today, I have the perfect scattered-busy-person dessert that’s fast & easy, yet tasty & impressive. And you likely already have these few ingredients in your kitchen.

It’s a super basic recipe, but feel free to get creative and make a few variations. Add liquor into your chocolate… cinnamon, chiles, orange zest, espresso powder… whatever you like. Your pantry is the limit.



  • 12-oz. package of chocolate chips, or chopped up semi-sweet baking chocolate
  • 1/2 cup coconut milk (full fat)
  • tiny splash of vanilla
  • 1/2 cup or so, raw chopped pistachios
  • 1/2 cup or so, unsweetened shredded coconut (optional)
  • a few pinches of sea salt

  1. Melt chocolate in a large glass bowl over a small pot of simmering water. Stirring until smooth.
  2. Remove from heat and stir in coconut milk and vanilla
  3. Refridgerate for at least 4 hours.
  4. Toast pistachios with a little bit of sea salt, spread a thin layer on a plate.
  5. Place coconut and a few pinches of salt on a separate plate.
  6. Scoop 1-inch balls of chocolate, roll them into the toppings. Using your hands to get it all to stick together. Store, covered, in the fridge.





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