The Best White Chocolate Pistachio Truffles (Gluten Free, Vegan)

Prep: 90 minutesCook: 0 minutesTotal: 90 minutes
Yield: serves 8Category: Desserts
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These indulgent White Chocolate Truffles are a delicious gluten free and vegan alternative to shopbought versions and would make the perfect homemade Christmas gift for someone special this year!

These require just four ingredients, one of which is optional, and are really easy to make! I love the additional of the pistachio crumb with the white chocolate to add some texture and you could also try pressing a whole pistachio into the centre of these truffles if you fancied. The pistachios can be omitted if need be and I purposely used coconut flour as opposed to an almond flour when creating this truffle recipe so it can easily be made nut free.

Originally, I had hoped to make these truffles in the exact same way I make my Hazelnut Chocolate Truffles, (you can find the recipe for them here), however, dairy free white chocolate and dairy free creams can be a little bit temperamental so I found there was less room for error when the coconut flour is included. This way you do not have to worry about any air bubbles or over stirring the mixture! Just make sure you do not boil the cream when simmering and you will not go wrong!

The quality of the ingredients in a recipe like this really matters so make sure you use a tried and tested dairy free white chocolate that you know tastes good and melts well so it doesn’t ruin these truffles. I like to coat the top of the truffles in the melted white chocolate before dipping them into the pistachio crumb, however, if you prefer you could simply drizzle the melted white chocolate over the top and then sprinkle on the pistachios.

Please note that the ‘prep time’ stated includes the time needed for these truffles to set! How many truffles you create will depend on the size of the balls you roll but I generally get around 8 to 10 from one batch.

If you like my White Chocolate Truffles and are looking for more festive recipes using white chocolate you may like my White Chocolate, Cranberry & Ginger Tiffin or my Orange, Cranberry & Chocolate Cookies which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 250g 1 + 1/4 cups + 2 tbsp dairy free white chocolate
  • 120ml 1/2 cup dairy free cream
  • 80g 1/2 cup coconut flour
  • 1 handful shelled pistachios (optional)

Method

  1. Finely grate 200g of the chocolate and place in a heatproof bowl
  2. Add the cream to a saucepan and place over a low heat until it begins to simmer. Do not let the cream boil
  3. Remove the cream from the heat and, while it is still hot, pour over the chocolate pieces so they begin to melt
  4. Gently stir the mixture, starting from the centre and working outwards until the chocolate and cream are mostly combined and a smooth, glossy mixture is achieved
  5. Place the ganache in the fridge for a minimum of one hour
  6. The ganache should have firmed up and should resemble caramel in terms of consistency. Add the coconut flour and mix well until the mixture forms a sticky dough
  7. Split the mixture into an even amount of chunks, (I tend to make 8), and roll each one into a ball
  8. Place the remaining chocolate in a heatproof bowl and melt it using a Bain- Marie
  9. Use a spoon to spread half a teaspoon of white chocolate across the top of each truffle, ensuring it is smooth on top
  10. If you are using the pistachios, place them in a blender or food processor and blitz quickly so the pistachios form a crumb. Dip the truffle into the pistachio crumb whilst the melted chocolate is still wet
  11. Place the truffles in the refrigerator to set for 15 minutes

2 Comments

  1. Alison

    Delicious and a hit with all the family! Easy to make and also very easy to eat lots of them 😆

    Reply
    • Natasha Gelder

      Oh I’m glad they went down well! x

      Reply

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