Vegan Coconut Pistachio Truffles
Prep time
Total time
Homemade coconut truffles! The easiest Vegan Pistachio Truffles made with just a handful of natural, easy to find ingredients, dipped in white (non-vegan) or dark chocolate. A perfect sweet treat or homemade gift.
Makes: 10 large truffles
  • ½ cup roasted salted pistachios (pulse into small crumbs)
  • ¾ cup shredded unsweetened coconut
  • ⅓ cup coconut butter, warmed (heat in 20 second intervals at 50% power until soft enough to scoop)
  • 1 T orange blossom water
  • 3 T maple syrup
  • pinch pink salt
  • 1 cup dairy-free semi-sweet chocolate chips (or, if not vegan, white chocolate chips)
  • 1 tsp coconut oil
  • For Topping: sea salt, crushed pistachios, coconut flakes, cacao nibs, etc.
  1. Using a food processor, pulse pistachios into small crumbs. Add shredded coconut, coconut butter, orange blossom water, maple syrup + salt and pulse until mixture comes together. (It should begin to form almost a dough and should hold together when pressed.) Form into 10 balls. Refrigerate at least an hour.
  2. Microwave chocolate + coconut oil in 15-30 second intervals until melted, stirring between intervals. When chocolate is melted, remove truffles from fridge.
  3. Drop one refrigerated truffle at a time into melted chocolate and, using two forks, toss to coat completely. Remove to parchment-lined baking sheet. Immediately adorn with toppings of your choice.
  4. Repeat with remaining truffles. Allow to set at room temperature or in the fridge until chocolate is firm. Enjoy!
Recipe by the pig & quill at