Description
These Vegan Pistachio Truffles are a decadent and creamy treat, perfect for plant-based dessert lovers. Made with coconut cream, vegan white chocolate, and rich pistachio butter, these truffles combine smooth, nutty flavors with a crunchy pistachio topping. Using a gentle water bath melting method and freezing to set, these no-bake delights are easy to prepare and sure to impress with their silky texture and elegant presentation.
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)
- 1 tablespoon pistachio butter
- 25 g roasted pistachios, finely chopped
Instructions
- Prepare Filling: Add the coconut cream and finely chopped vegan white chocolate to a medium heat-resistant bowl and place it over a saucepan with simmering water (bain-marie). Ensure the water doesn’t touch the bowl to allow gentle melting by steam. Stir regularly until fully melted and combined.
- Combine Ingredients: Remove the bowl from heat and stir in the vegan butter, vanilla extract, and sea salt until the mixture is smooth and uniform.
- Fill Molds: Spoon or pipe the white chocolate mixture into silicone sphere molds, filling each cavity about two-thirds full. Place one whole pistachio in the center of each mold and cover with more white chocolate mixture to seal.
- Freeze the Filling: Freeze the filled molds for at least 4 hours or until fully solid to allow the truffles to set.
- Prepare for Topping: Remove frozen truffles from the silicone molds and place them on a parchment-lined baking sheet. Keep the tray in the freezer to prevent melting during topping preparation.
- Melt Topping Ingredients: In a bowl, melt the vegan white chocolate and cocoa butter over a water bath until smooth. Remove from heat and stir in pistachio butter and finely chopped roasted pistachios to create the topping mixture.
- First Coat Dipping: Insert a wooden skewer into the bottom of each frozen truffle and dip it individually into the melted topping mixture, coating thoroughly. Place them back on the baking sheet to quickly set; the cold truffles will help the chocolate harden fast. Freeze the coated truffles for 5 minutes to firm up.
- Second Coat Dipping: Dip the truffles a second time into the melted topping mixture for an even, glossy finish. Return to the parchment-lined sheet to set completely before serving or storing.
Notes
- Note 1: Use full-fat coconut cream for a rich, creamy texture.
- Note 2: Vegan white chocolate can be found at specialty stores or online; finely chopping helps it melt evenly.
- Note 3: Cocoa butter can be substituted with a mix of vegan white chocolate and coconut oil if preferred.
