Pistachio and chocolate bliss balls

Diamonds and chocolate are a girls best friend. I am still regrouping after that Thanksgiving fare. Chocolate tart from Liv for Cake was such a hit. So much so that I am still thinking about having chocolate, like daily. This is my fix without having whole pieces of chocolate tart. These balls were inspired by some awesome food photos in Thrive Magazine. I love seeing what other foodsters are up to.

I had to kill 2 hours at Costco this week, loooong story. Turns out if you walk the aisles long enough good recipe books find your way into your cart. I call it an early birthday present! I have read 10 pages of The Food Lab: Better Home Cooking Through Science (affiliate links) and oh my word I am learning and loving already. I also am all for as many plants in my body as possible so Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi made it in my choice selection. Just been gawking at the food photo thus far in between recipe testing and family meal making. I have found my toddler table and chair set the best place to do this page flipping. Here’s to chocolate bliss and recipe book heaven.

Pistachio and chocolate bliss balls

 

Save Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

A nutty chocolate ball to sort out your cravings and have with your tea. Perfect for festive pecking too.

Food in Color: Food in Color

Recipe type: Dessert

Cuisine: Gluten Free

Serves: 10

Ingredients

• ½ cup of pistachios plus 1 tablespoon
• ½ cup shredded coconut
• ¼ cup coconut oil
• ¼ cup hemp seeds
• ¼ cup agave nectar
• ½ cup semi-sweet chocolate chips
• 2 tablespoons heavy whipping cream

Instructions

1. Place all ingredients except the chocolate, cream and one tablespoon of pistachios in a food processor to combine.
2. Place combined ingredients into a plastic bowl and allow mixture to set in the freezer for 10 mins.
3. Take mixture out and roll into 2 inch balls. Place on a small baking sheet on parchment paper and place back in the freezer.
4. Meanwhile, melt the chocolate chips in a heatproof bowl over a pot of boiling water.
5. Add the cream to the bowl and stir until the chocolate has melted. Turn off the heat.
6. Get the balls out of the freezer.
7. Roll each ball in the melted chocolate to coat covering the ball.
8. Place on serving dish.
9. Crush tablespoon of pistachios in a pestle and mortar and sprinkle on top of balls.
10. Store in the fridge until ready to serve.

Notes

This recipe was heavily adapted and inspired by a Waffle and Whisk in Thrive Magazine

3.5.3226