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.
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.