Pistachio and Coconut Treats

12. April, 2011

I have often seriously considered using a pad lock on my containers because when you make something so nice as these delicious treats, it's very, very hard to keep your fingers away. These are indeed an absolutely treat and go perfectly with a cup of coffee or tea. They are moreish as well so one piece will go a long way to satisfy your cravings.

If you like white chocolate more than dark chocolate you can use the white variety exclusively (or the dark if you prefer). Ensure that the cranberries (or cherries) are not covered in sugar (as they often are). Note that you will need a food processor or a high powered blender for this recipe.

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Sweet and delicious treats

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This recipe is:

Egg free
Gluten free

This recipe is easy to make:

Lactose (dairy) free
Vegan

Pistachio and Coconut Treats

Makes approximately 25 treats

Ingredients

100 grams (3½ oz) pistachio nuts (unsalted and shelled)
100 grams (3½ oz) dessicated coconut
A handful dried cranberries or cherries (without added sugar), chopped finely
2 tablespoons coconut oil
2 tablespoons agave nectar
2 tablespoons pure maple syrup
35 grams (1¼ oz) white chocolate (with raw cane sugar), chopped and melted
35 grams (1¼ oz) dark chocolate (with raw cane sugar), chopped and melted

Preparation

Place the 100 grams pistachio nuts in the food processor and blend for approximately 10 seconds or until finely ground (like powder). Be careful not to blend them so much that they become oily or sticky. Transfer to a bowl.
Add 100 grams dessicated coconut to the bowl and stir well.
Chop the handful dried cranberries finely.
Chop the 35 grams white chocolate and 35 grams dark chocolate coarsely and set aside.
In a small bowl, combine the 2 tablespoons coconut oil, 2 tablespoons agave nectar and 2 tablespoons maple syrup. Stir well.
Transfer the bowl to the fridge or freezer for 30 minutes or until the mixture firms up.
Remove from the fridge or freezer and make small balls with your hands. The mixture will be sticky so wet your hands a little bit in between each ball. Place on a non-stick surface and pop in the freezer for 15 minutes or so (this helps the melted chocolate to set very quickly).
Meanwhile you can melt the chocolate.
Start with the white chocolate. Place a metal or glass bowl that fits snugly over the top of a small saucepan.
Be careful to avoid ALL contact with water (even a few drops will ruin the chocolate completely).
Fill the small saucepan with water, just enough to provide heat but not so much that the bottom of the bowl touches the water. Heat the water over low heat until it begins to simmer, then turn the heat off and place the chocolate bowl over the water. Let the chocolate begin to melt, and then stir it gently with a dry spoon. When almost all of the chocolate is melted, lift the bowl from the saucepan and place on the table. Stir continuously until it is smooth, and completely melted.
Repeat the process for the dark chocolate.
Remove the balls from the freezer and place on the table in front of the two chocolate bowls.
Dip the top of each ball into chocolate (white or dark) and then place on the non-stick surface again.
When all the balls have been dipped into chocolate, transfer to the fridge for 10 minutes or so.
Keep in a container and in the fridge.

Tips

You can use maple syrup instead of agave nectar.
You can use milk chocolate instead of the dark chocolate if you prefer.
You can use carob instead of the cocoa powder.
If you are intolerant to dairy (or vegan) you can use dairy free chocolate.
You can use white chocolate (or dark chocolate) exclusively if you prefer.
If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.