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!
August is THE happening month in our family. Birthdays, warm weather ( when we were in Seattle), rainy season ( to cool things off in India), and not to mention festivals. Bonalu and Ramzan in Hyderabad in addition to the other festivals that typically are in August. I remember staying up all night with my friends for Gurupoornima listening to their homage to our music guru – different ragas for different phases of the night ending with Bhairavi in early morning . I recall the coconut barfis made by mom for the Narali Poornima. I feel nostalgic for the day of rakshaa bandhan when we all descended at my uncle’s home and tied rakhis.
And not to mention the monsoon trek with college friends to some waterfalls around Karjat area as well as family picnic to one of the lakes/waterfalls to enjoy more of the same.
This year, however, our august has been very quiet. Filled with illness, spiking fevers, coughs and colds, multiple doctor visits. Both Varun and I have been out of sorts for a while now and hence the lack of activity on the blog.
Today, after ages, it seems like we are doing well and hence I ventured to make some pistachio scones. The warm scones and their cardamom flavored aroma was to entice some appetite back and pistachios to give some much-needed fat to Varun.
This is a simple recipe. Very easy to put together and make. It’s an unusual scone in the sense it doesn’t have the usual fare – almonds or chocolate. It’s lightly sweetened and low fat.
Pistachio Scones recipe
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/2 teaspoon freshly ground cardamom
- 3/4 cup sugar
- 5 tablespoon butter ( at room temperature)
- 2 eggs
- 1/2 cup pistachios chopped ( unsalted, toasted and shelled)
1. Preheat the oven to 180 C or 350 F
2. Add all the dry ingredients and mix well ( flour through cardamom powder).
3. In a separate bowl, cream the butter with sugar for couple of minutes. Add eggs and whisk for another couple of minutes.
4. Fold the butter-eggs mixture into the dry ingredients. Add pistachios. Mix well.
5. Form a log and bake for about 22 – 25 minutes till golden brown.
Let cool , slice and serve warm.