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Pistachio & Orange Truffle Bites

Pistachio and Orange truffle bites

Described as ‘gooey and indulgent’, these truffles are made with raw-food ingredients, offering a healthy alternative to your usual after-dinner sweets.

The recipe is by food blogger and naturopathic nutritionist Ella Mills (Woodward) and comes from her second cookbook, Deliciously Ella with Friends, published early 2017.

“The best post-dinner treat to serve with tea and coffee,” Mills writes her truffle bites.

“They’re gooey and indulgent with an ever-so-slightly chewy texture inside and a crunchy outside. They have smooth chocolatey centres and are rolled in crumbled pistachios to give the perfect finish.”

Ingredients

50g pistachio nuts
12 medjool dates, pitted and chopped
Finely grated zest of 1 unwaxed orange, plus juice of ½ orange
1 teaspoon coconut oil
3 tablespoons raw cacao powder

Method

Put the nuts in a food processor and whizz to a crumb-like consistency. Don’t worry if they’re not all the same size; they’re for the truffle coating, so different-sized crumbs will add character! When you’re happy with the size, tip them into a bowl and set aside.

Throw the dates, orange zest, coconut oil and cacao powder into the processor and whizz 
it all together. If it gets stuck, use a spatula
 to push it down towards the blades again and give it another whizz. When it’s starting to stick together, squeeze in the orange juice and whizz again until it’s a nice sticky consistency that you can roll into balls.

Get a baking sheet ready and wet your hands slightly so that the mixture is easy to roll into balls. Use a teaspoon to get a nice amount together and roll it into a ball. Drop into the nut crumbs and roll it around to coat. Set it on the baking sheet. Repeat to use all the mix.

Place the baking sheet in the fridge to chill for at least 30 minutes before serving.

Mix it up

You can use any nuts you have to hand if you don’t want to buy pistachios, but the colour of the pistachios makes these look fancy!
Or use a mix of chopped pistachios and cashews with pistachio nibs if you want to go all out with eye-catchingly different textures.