Cranberry and Pistachio Chocolate Truffles

This recipe packs a chocolate punch and is great for when you need a little afternoon treat.  


¼ cup pistachios

1/3 cup coconut (shredded)

¼ cup dried cranberries 

2-3 Tbs cacao powder

1 Tbs agave

1-2 Tbs coconut oil (melted)

Place the truffle mixture in a food processor and process until combined.  Measure out roughly 1 1/2 Tbsp of mixture per truffle and roll into balls.  Place in the fridge for 1 hour to set.


3-4 Tbs cacao powder

2 Tbs of coconut oil

1 -2 Tbs of agave

Dip the refrigerated truffle balls into the chocolate coating mix and cover each ball in a thin coating.  Place the coated truffles on a lined baking tray and place in the fridge for 1-2 hours.  Remove from fridge and enjoy!  Or keep in an airtight container for up to two weeks or in the freezer for 3 months.