Vegan pistachio truffles are creamy, rich, and beautifully nut-forward sweets made without dairy or gluten. These elegant bite-sized treats feature a silky pistachio white chocolate ganache center and a crunchy chocolate-pistachio coating — perfect for holidays, gifts, or an indulgent treat anytime.
🛒 Ingredients
For the Filling
- 100 g (about 3.5 oz) coconut cream (or vegan heavy cream)
- 100 g (3.5 oz) 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 pistachio nuts (for centers)
For the Coating
- 140 g (about 5 oz) vegan white chocolate
- 50 g (1.75 oz) cacao butter (or vegan white chocolate + 1 tbsp coconut oil)
- 1 tablespoon pistachio butter
- 25 g roasted pistachios, finely chopped
🍽️ Step-by-Step Instructions
1. Make the Filling
- Place the coconut cream and finely chopped vegan white chocolate into a heat-proof bowl.
- Set the bowl over a saucepan of simmering water (a bain-marie), making sure the water doesn’t touch the bottom of the bowl.
- Stir as the chocolate gently melts into the cream.
- Remove from heat, then whisk in the vegan butter, pistachio butter, vanilla, and sea salt until smooth and combined.
2. Form Pistachio Centers
- Spoon or pipe the creamy ganache into a silicone sphere mold or small mold, filling each cavity about two-thirds full.
- Press one whole pistachio nut into each filled mold.
- Top with more ganache to seal.
- Place the mold in the freezer for at least 4 hours, or until completely firm.
3. Prepare the Coating
- Remove the truffles from the mold and lay them on a parchment-lined baking sheet.
- In a heat-proof bowl over a water bath, melt the vegan white chocolate and cacao butter together.
- Remove from heat and stir in the pistachio butter and chopped roasted pistachios.
4. Dip and Finish
- Insert a wooden skewer or toothpick into each frozen truffle and quickly dip it into the pistachio chocolate coating.
- Place back on the tray to set. Because the centers are frozen, the coating will harden fast.
- Repeat with a second coat if you want extra crunch and coverage.
🍫 Tips
- If you don’t have a mold, let the ganache chill for 1–2 hours, then shape balls by hand and press a pistachio into each before freezing.
- Swap the white chocolate coating for vegan dark chocolate for a richer flavor.
- These truffles hold well in the fridge for up to 2 weeks or in the freezer for up to 2 months.
🍬 Serving
Once set, these vegan pistachio truffles are creamy, nutty, and perfectly balanced between sweet and rich. Serve chilled straight from the fridge — they’re an impressive homemade confection anyone will love!