Coconut, Cranberry & Pistachio Truffles
These are super simple to make, with a coconut-cranberry soft and sweet filling, and a salty and nutty exterior made out of pistachios
Servings: Truffles
Ingredients
- 1 Cup shredded coconut unsweetened
- 1/2 Cup heavy whipping cream
- 1/2 Cup dried cranberries
- 1 Cup white chocolate melted
- 1/2 Cup salted pistachios crushed
Instructions
- Line a baking sheet with parchment paper and set aside. Mix your coconut, cranberries and cream; cover and refrigerate for 2 hours1 Cup (80 g) shredded coconut, 1/2 Cup (118.3 ml) heavy whipping cream, 1/2 Cup (60.6 g) dried cranberries
- With a cookie scoop, measure your filling and form small balls with your hands, place on your prepared baking pan, cover and refrigerate for one hour or more
- Once your truffles are chilled, drop them into your melted chocolate, use a fork to lift the truffle out, tapping it to allow the excess chocolate back into the bowl. With a second fork, drop your chocolate covered truffles into your crushed pistachios and cover completely; lift and place on top of your parchment paper. Let chocolate set completely1 Cup (132 g) white chocolate, 1/2 Cup (61.5 g) salted pistachios
Nutrition
Serving: 1g | Calories: 175kcal | Carbohydrates: 15g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 34mg | Fiber: 2g | Sugar: 13g
