Pistachio Rosewater Truffles
Pistachio Rosewater Truffles are a simple yet sophisticated treat that combines the nutty flavor of pistachios with the floral essence of rosewater. They are perfect for any occasion, from a fancy dinner party to a casual afternoon snack.
The history of pistachio rosewater truffles is a long and winding one, dating back to the days of the Persian Empire. According to legend, the first truffles were created by a royal chef who was tasked with creating a dessert that would impress the visiting Chinese emperor. The chef combined pistachios, rosewater, and other exotic ingredients to create a sweet and savory treat that quickly became a favorite of the emperor and his court.
Prep time: 20 | Cook time: 0 | Serves: 12
Ingredients
- Raw pistachios
- Medjool dates
- Coconut oil
- Rosewater
- Vanilla extract
- Sea salt
- Desiccated coconut (for coating)
Instructions
- In a food processor, blend pistachios until finely ground.
- Add dates, coconut oil, rosewater, vanilla extract, and salt. Blend until mixture forms a dough-like consistency.
- Roll mixture into small balls and coat with desiccated coconut.
- Refrigerate for at least 30 minutes before serving.
Why It Works
- The combination of pistachios and rosewater is a classic flavor pairing that has been enjoyed for centuries.
- The use of Medjool dates adds a natural sweetness to the truffles without the need for refined sugar.
- Coating the truffles in desiccated coconut adds a touch of texture and sweetness.
- Refrigerating the truffles for at least 30 minutes before serving allows the flavors to meld and develop.