Easy Chocolate Pistachio Coconut Oil Truffles

Not so long ago, I was invited to a potluck which was attended 100% by yogis. Now, in case you've never been to such a potluck, when baking for yoga people, it's often important to make dishes that are vegan, gluten free, and/or raw. I know.

But I wanted them to be eaten, not just become the subject of a conversation about food allergies and what people don't eat, so I went down that virtuous road. 

Well, these truffles aren't raw because I'm pretty sure the temperature I used to melt the chocolate exceeded their cap of 118 degrees F. But they are vegan and gluten-free, and they're freaking delicious. 

They're SO chocolatey, I don't even know if "chocolatey" does the trick. It's like you're eating the pure essence of chocolate. They're rich, and so smooth with the coconut oil. They taste way more decadent than they actually are!

A simple recipe for a why-is-everything-so-hard monday. Just keep in mind, the coconut oil in these truffles make them pretty sensitive to heat, so keep them in the fridge if it's hot out!

Chocolate pistachio coconut oil truffles

Makes 12 or so - printable version here

  • 1 bar (3.5 ounces) Good quality dark chocolate
  • 1/4 cup cocoa powder
  • 2 tablespoons coconut oil
  • 1/3 cup salted pistachios, crushed


Melt together the chocolate, cocoa powder, and coconut oil in a double boiler. Once melted, remove from heat and stir in the pistachios. Let the mixture cool for 20 minutes or so in the fridge, or until solid enough to roll into balls. Don't let it chill out for too long or it will set.  

Roll into balls. Dust with cocoa powder or roll in shredded coconut if desired. 

Keep chilled until ready to serve. They can get messy if they get too warm (but still so good). Please, don't mind the remnant of blue nail polish on my thumb, I promise that's all it is, not something weird. 

Have you ever made vegan truffles?