Trying to kick sugar is hard! These little raw truffles make it so much easier!
- 1/4 c raw pistachios
- 1 c raw walnuts
- 14 medjool dates, pitted
- 1/2 c cocoa powder
- 2 tsp vanilla extract
- 1/8 tsp salt
Grind pistachios in a food processor into a fine dust, place on a plate.
Add remaining ingredients to the food processor, and pulse until fully combined and crumbly.
Use a small cookie scoop, scoop 1 tbsp mixture into a ball, roll in pistachio crumbs.
Place in a container and store in the fridge.
Makes about 30.
So sugar – raw cocoa tahini truffles! I found this in Bon Appetite and then made a bunch of changes – they are so good you won’t believe there is not sugar! They are NOT low calorie, so keep it to just one.
- ⅔ cup roasts pistachios
- 6 Medjool dates, pits removed
- ⅓ c tahini
- ¾ tsp. kosher salt
- ¼ c unsweetened cocoa
- 1/4 c toasted, shredded unsweetened coconut
Combine nuts, dates, tahini, salt and cocoa in a small food processor. Process until everything is incorporated. Use a small cookie scoop to form into a ball. Place coconut on a small plate and roll the balls into the coconut. Repeat and chill in the fridge.
Makes about 12 balls.
This is the perfect summer salad, sweet tomatoes, briny feta and crunchy pistachios!
3 tbsp pistachios, toasted
1 lb mixed tomatoes, sliced
Salt and pepper
¼ cup chopped parsley, plus leaves for serving
¼ cup crumbled feta
1/4 c lemon juice
1/2 c olive oil
Combine olive oil, lemon juice and a pinch of salt in a small jar, shake to combine.
Spread tomatoes on a platter, season with salt and pepper, scatter feta, parsley and nuts over the top then drizzle with some of the vinaigrette.
This recipe is from F&W, by acclaimed French Chef Alaine Ducasse – so you know they have to be great! They are super simple to make and require no baking!
1/2 hazelnuts, toasted & skinned, chopped
1/4 c pistachios, roasted & chopped
1/2 c golden raisins, chopped
1 3/4 c corn flakes
3/4 c feuilletine flakes (or cornflakes)
1/2 tsp salt
11 1/2 oz semi sweet or milk chocolate, chopped
1 1/2 oz white chocolate, chopped
Combine all ingredients except chocolate in a bowl.
In a microwave safe bowl, combine chocolate and microwave at 30% in 1 minute intervals until melted, stirring in between.
Stir chocolate into other ingredients until coated in chocolate. Scoop heaping tablespoons onto parchment liked baking sheet. Put in fridge to firm up.
Makes about 30 cookies.
I have a stack of “to try” recipes that im slowly cooking my way through. This one is perfect for a weeknight when you are already chopping shallots for another dish. The pistachios add a nice salty crunch.
2 tsp olive oil
1 shallot, finely chopped
Salt and pepper
1 c quinoa, rinsed well
1 1/2 c chicken broth l
1/4 c pistachios, chopped
3 TBSP chopped flat-leaf parsley
1 TBSP chopped fresh mint
Heat oil in a medium saucepan over medium heat. Add shallot, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about 5 minutes. Add chicken broth and bring to a boil.
Stir in quinoa, reduce heat to low, cover, and simmer gently until quinoa is tender, 25-30 minutes. Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.
Fold pistachios, parsley, and mint into quinoa. Season with salt and pepper.
Serves 4 – 6.