Description
These Vegan Pistachio Truffles are a decadent, dairy-free treat combining creamy coconut and vegan white chocolate with rich pistachio butter and roasted pistachios. Made using a gentle melting technique over a bain-marie, these truffles are perfectly smooth and elegant, finished with a double coating of chocolate and crunchy pistachios. Ideal for vegan dessert lovers seeking a sophisticated homemade indulgence.
Ingredients
Scale
Filling
- 100 g coconut cream
- 100 g vegan white chocolate, finely chopped
- 2 tablespoons pistachio butter
- 2 tablespoons vegan butter
- 1 teaspoon vanilla extract or vanilla bean paste
- ¼ teaspoon sea salt
- 15 whole pistachios
Topping
- 140 g vegan white chocolate
- 50 g cocoa butter (or vegan white chocolate + coconut oil as alternative)
- 1 tablespoon pistachio butter
- 25 g roasted pistachios, finely chopped
Instructions
- Prepare the filling: Place the coconut cream and finely chopped vegan white chocolate in a medium heat-resistant bowl. Set this bowl over a saucepan of simmering water to create a bain-marie, ensuring the bowl does not touch the water. Gently melt the ingredients, stirring frequently until smooth.
- Combine filling ingredients: Remove the bowl from heat and stir in the vegan butter, vanilla extract, and sea salt until fully incorporated and the mixture is smooth.
- Fill the molds: Spoon or pipe the white chocolate mixture into a silicone sphere mold, filling each cavity about two-thirds full. Place one whole pistachio in the center of each cavity, then cover with more chocolate filling to seal.
- Freeze the truffles: Freeze the filled molds for at least 4 hours or until completely solid.
- Prepare for topping: Remove the truffles from the molds and place them on a baking sheet lined with parchment paper or a silicone mat. Return the tray to the freezer to keep the truffles firm while preparing the topping.
- Make the topping: In a clean heat-resistant bowl, melt the vegan white chocolate and cocoa butter together using a bain-marie. Once melted, remove from heat and stir in pistachio butter and finely chopped roasted pistachios until smooth.
- Coat the truffles – first coat: Insert a wooden skewer into the bottom of each frozen truffle. Dip each truffle into the topping mixture, ensuring even coverage. Place back on the tray to set rapidly due to the cold truffles. Work quickly and coat each one individually.
- Set the first coating: Once all truffles are coated, place the tray in the freezer for 5 minutes to solidify the topping.
- Coat the truffles – second coat: Dip each truffle again into the melted topping for a smooth, polished second layer. Place truffles back onto the parchment paper and allow to set completely.
Notes
- Note 1: Coconut cream should be well mixed and not separated for best texture.
- Note 2: Use high quality vegan white chocolate for best melting and flavor.
- Note 3: Cocoa butter can be substituted with a mixture of vegan white chocolate and coconut oil in equal parts.
- Keep truffles frozen while handling to ensure smooth coating and prevent melting.
- Use a silicone mold designed for truffles or chocolates to get perfect sphere shapes.
