Tuesday 15 March 2016

Pistachio & Coconut Dark Chocolate Covered Bites

Easy, quick, simple and healthy; a lot of boxes that make me very happy to tick when it comes to a recipe and knowing something that is ridiculously tasty is healthy just makes it that much more enjoyable.

I actually made these for Mother’s Day and over a week later here I am with the recipe. Yes, I am terrible I get it, it bothers me more than it bothers anyone else but the real reason this is late is because I can’t make decisions. I realise you’re probably sitting there thinking what’s that got to do with food but when I’m editing photos and can’t decide which combination of shots look best together I literally have to walk away from the computer. If I talked about how much decision making, usually about insignificant things, is an issue for me you would probably think I was a little crazy.

I think it was probably two years ago that I made coconut bites, fake bounty, mock mound bars, whatever you choose to call them and my mum couldn’t leave them alone. They disappeared in a matter of hours so I thought something similar would be a good thing to make for Mothers Day, I added pistachios because well they’re pistachios what more do I need to say but it was national pistachio day recently and I actually love photographing green food.
These are so simple to make, I apologise you have to wash up a food processor after you’re done, I swear having to wash kitchen appliances is the worst, the most time consuming part is waiting for them to freeze and then impatiently waiting for the chocolate to set before you can devour them. Also if you want a deeper pistachio flavour there’s a note at the bottom of the recipe about toasting the nuts before blending them. You will need
90g/½ cup pistachios
45g/ ½ cup of desiccated coconut
15g/ 1 tbsp coconut oil
55g/ 1/6 cup of honey/agave syrup/maple syrup
about 150g/ 1 cup of chopped dark chocolate

Place the pistachios and coconut in a food processor and blend until finely chopped. Melt the coconut oil then add the oil and honey to the food processor and blend until combined and the mixture begins to form a ball. Shape the mixture into balls and freeze for 10-20 minutes. Melt the chocolate and coat the balls, top with a few chopped pistachios then refrigerate to harden.

Makes 12-14

Side note: For more of an intense pistachio flavour bake the pistachios in a preheated oven at 180C/350F/Gas 4 for 5-10 minutes or until fragrant, let cool then add to the food processor and follow recipe as normal.


  1. What a heavenly combo of ingredients! I love coconut, pistachios and dark chocolate together!

  2. These are so delicious. Going to make these when friends come over.

  3. Hello, are salted pistachios okay or should they be unsalted? Thanks!

    1. Hey, salted pistachios would probably make the truffles too salty so I'd stick with unsalted but you can use raw or roasted. If you really can't wait to get unsalted pistachios you could try washing the salt off. Either wipe them well with a damp cloth or quickly run them under the tap and dry them well, you don't want the nuts to get too moist but it should minimise the saltiness.

  4. However, it is the meat of the coconut that is used to make coconut oil that has captured the most controversy within the last two decades and encourage a number of nutritional fallacies.coconut oil malaysia

  5. Some have their questions: Not every person accepts that dark chocolate is a solid nourishment. Principally, comprehend that preparing changes the characteristic flavanol cancer prevention agents found in cocoa.best dark chocolate in india


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