Fudgy Peanut Butter, Chocolate and Pistachio Truffles

Fudgy Pistachio Chocolate Peanut butter truffles

If you are anything like me, your Pinterest, Gojee and FoodGawker boards are full of fudges.

They go by tempting names like White Chocolate and Peppermint or Salted bourbon with Butterscotch Fudge or with Eggnog and mini marshmallows. And you know when the sweets are this tempting, I can never stop at one piece. I sneak in for a piece here and there for sustenance. Most of these have cream, butter, sugar or even corn syrup. I even saw 2 ingredient recipes that use frosting and bisquik! Now, just because it’s the holidays, doesn’t mean we need to unnecessarily pack on the pounds!

Sorry to be a party-poopper but I need to fit in my jeans on Jan 2nd and not size up (even though the sales all around make it easier on the pocket).

Between the holiday parties, drinks, cookies and other desserts at office, we don’t need to contribute to the sugar overload. I wanted to make a healthier version of fudge. Pistachio and Chocolate fudge truffles fit the bill.

Made with 4 ingredients and naturally sweetened these have to find a place in your dessert bar. They are no cook, no bake truffles and come together easily. They can be customized many different ways, with different coatings ( coconut flakes, sprinkles, chopped nuts or cocoa nibs) to make them sweeter and appeal to different age groups.

Pair them with other natural desserts – like date truffles and you are bound to have enough to snack on without guilt. In fact I encourage Varun to eat them as the ingredients are all healthy.

Cheers to healthy desserts! Especially the ones that are as easy as this!

Fudgy Peanut Butter, Chocolate and Pistachio Truffles Recipe

For 8 – 10 balls

  • 4 oz peanut butter, room temperature (creamy kind for a smoother truffle)
  • 4 oz apple sauce
  • 2 tablespoons sweetened dark chocolate powder
  • 1/4 cup unsalted pistachios coarsely chopped
  • 1 teaspoon canola oil or butter (to grease your palms while shaping the balls)

1. Beat the peanut butter and apple sauce till smooth (about a minute)

2. Add the dark chocolate and pistachios to the peanut butter and mix well.

3. Line a plate or pie pan with a wax paper. Spread the mix on the plate/pan till about 1/2 inch thick and then set it in the fridge covered with a foil.

Leave it overnight to firm up.

4. Grease your palms and shape them into balls.

As we are not using cream or butter or sugar, the ‘fudge’ is soft and it will be hard to cut them into bars. Keep them refrigerated in an air tight container. Though I doubt they will last long 🙂

Enjoy healthy holidays!

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About rutujak

A travel addict, self confessed foodie and a mom trying to make SFO my home after a decade in Seattle and a stint in Hyderabad, India.

Posted on December 18, 2013, in Desserts, Food and tagged , , , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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