Orange Pistachio Truffles (Vegan)
These perfectly seasonal orange pistachio truffles combine the delightfully festive tastes of orange and pistachio. They are dairy-free, simple to bring together, and ideal for the holidays.
Looking for a truly festive dessert for your next holiday party? These orange pistachio truffles are an excellent choice. They’re overflowing with freshly chopped nutty pistachios and vibrant orange zest. Their flavors complement both dark and white chocolate, so they are dipped in each. These little guys are easy to bring together and are guaranteed to impress the crowd.
What you will need:
Pistachios and orange zest are a must for this festive little treat. I used dairy-free dark and white chocolate for this recipe. Feel free to use all dark or all white. All other ingredients are basic pantry items.
- powdered sugar
- plant based sweetened condensed milk – I used Nature’s Charm Sweetened Condensed Oat Milk
- plant based butter
- orange zest
- pistachios
- dark chocolate – I used Lindt Excellence 70% bar
- white chocolate – I used Enjoy Life white baking mini chips
- coconut oil
How to:
First things first, we need 3/4 of a cup of pistachios, finely chopped. You can do this with a food processor or by hand; make sure to set a little aside for decorating later. Zest the orange and make sure to set aside a little extra for decorating.
To a medium bowl, add the powdered sugar, butter, and sweetened condensed milk. Using a hand mixer, blend the ingredients together on medium speed for 1 to 2 minutes. To the sugar mixture, add the chopped pistachios and orange zest; continue blending on medium speed until all ingredients are well combined. Cover the truffle mixture and place it in the refrigerator. It will be easier to work with and less messy if it is cold and set.
Now we are ready to form the truffles. Each truffle is a rounded 1/2 tablespoon of the mixture. Scoop the truffle, roll it between your palms to smooth it out, and place it on a parchment-lined pan. Repeat this process for all 24 truffles. Place the formed truffles in the freezer for roughly 30 minutes. The colder the truffles are, the easier they are to dip.
To prepare the dipping chocolate, place the dark chocolate and coconut oil in a double boiler. Over medium heat, melt the chocolate and coconut oil, making sure to stir occasionally as it is melting. Remove the melted chocolate from the heat and pour it into a glass measuring cup. This makes dipping the truffles much easier. I like to use a toothpick when dipping the truffles. It does leave a hole behind, but a little decoration will cover that up. Knock off any excess chocolate and place the dipped truffle back on the parchment-lined pan. Save any leftover chocolate for decorating later and clean the top part of the double boiler before melting the white chocolate. Repeat this process with the white chocolate.
Drizzling the truffles with a little left over dark and white chocolate then placing a few pistachio pieces and a little orange zest on top of each truffle is a lovely way to decorate them. Place the finished truffles in the refrigerator to set. Store the truffles in the refrigerator until you are ready to serve them.
Alright, let’s get started. Please make and enjoy!
Orange Pistachio Truffles (Vegan)
Ingredients
Truffle
- 1½ cups / 180 grams powdered sugar
- ¾ cups pistachios – finely chopped + extra for decorating
- 6 tbsp plant based sweetened condensed milk – I used Nature's Charm Sweetened Condensed Oat Milk
- 3 tbsp plant based butter with salt (room temperature)
- 1½ tsp orange zest + extra for decorating
Dark Chocolate for dipping
- 60 grams dark chocolate – I used Lindt Excellence 70% bar
- ¼ tsp coconut oil
White Chocolate for dipping
- 120 grams white chocolate – I used Enjoy Life White baking mini chips
- 1 tsp coconut oil
Instructions
Truffle
- To a bowl, add the powdered sugar, sweetened condensed milk and butter. With a hand mixer on medium speed, blend the ingredients together for 1 to 2 minutes. Add the pistachios and orange zest, continue blending on medium speed just until all ingredients are well incorporated.Cover the pistachio mixture and place it in the refrigerator for about 30 minutes. The truffles are easier to scoop and smooth out if the mixture is cool and set.
- Each truffle is a rounded 1/2 tablespoon of pistachio mixture. Scoop your truffle, roll it between your palms to smooth it out and place it on a parchment lined pan. Repeat this for all 24 truffles. Place the formed truffles in the freezer for about 30 minutes. The colder they are, the easier they are to dip.
Dipping chocolate
- I dipped half of the truffles in white chocolate and the other half in dark chocolate. The white chocolate was very thick when melted so I needed to use more of it. I also used more coconut oil with the white chocolate to help thin it out.
- Using a double boiler, melt the dark chocolate and coconut oil. Make sure to stir the chocolate and coconut oil occasionally as it is melting. Once fully melted, remove the chocolate from the heat. I like to pour my melted chocolate into a glass measuring cup; it makes dipping the truffles easier. I also like to use toothpicks to dip the truffles into the chocolate. A small hole is left behind, but a little chocolate or decoration covers that up. Make sure to tap off any excess chocolate and place the covered truffles back onto the parchment lined pan. Save any leftover chocolate for drizzling later and clean the top part of the double boiler before melting the white chocolate.Repeat this process with the white chocolate and the other half of the truffles.
- The truffles can be decorated by drizzling them with some of the left over dipping chocolate and placing a few pistachio pieces and orange zest on top of each. Place the finished truffles in the refrigerator to set. Keep the truffles in the refrigerator until you are ready to serve them.
