Pistachio Date Truffles

I first started making these date truffles when I was running a lot and needed little bursts of energy throughout the day. I would frequently have a few before or after a run for a little energy to get me going or at the end to help me recover. Now I love making them for a healthy snack or dessert. I have a few with coffee in the afternoon or with a cup of tea at night for a little sweet treat. These truffles are ideal at a dinner party since they are vegan and gluten free. The presentation is beautiful with the pistachio coating, your friends are sure to be impressed!

Ingredients

1/3 cup unsalted pistachios, plus ¼ cup

12 medjool dates, pitted

2 tablespoons almond butter

3 tablespoons cacao powder, or unsweetened cocoa powder

Directions

In a food processor, add the 1/3 cup of pistachios and blend until they are finely chopped pieces. Pour on a small plate and set aside.

Add the dates, ¼ cup pistachios, almond butter, and cacao powder to the food processor and blend until well combined. It should be a very sticky mixture.

Scoop about a tablespoon of the date mixture into your hands and roll into a ball. Continue with the remaining mixture.

Roll the balls into the chopped pistachios so they are well coated. Press down on them so the bigger pieces of pistachios stick. 

These are best at room temperature, so I store them in an airtight container and keep on the counter during the week. They can also be refrigerated but will be a lot firmer.

Makes about 20 truffles