Ingredients
8 oz (226 g) full-fat cream cheese, softened
1 cup finely ground unsalted pistachios
1/2 cup graham cracker crumbs
3/4 cup powdered sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 cup white chocolate chips, melted (for filling)
12 oz white chocolate or white candy melts (for coating)
1 tablespoon coconut oil (for smooth melting)
2 tablespoons finely chopped pistachios (for garnish)
Instructions
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Place pistachios in a food processor and pulse until very finely ground. Do not over-process into butter.
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In a large bowl, beat softened cream cheese until completely smooth and fluffy.
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Mix in vanilla extract and almond extract.
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Add powdered sugar, ground pistachios, and graham cracker crumbs. Beat until fully combined.
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Fold in melted and slightly cooled white chocolate until evenly incorporated.
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Cover and refrigerate mixture for 1 hour, or until firm enough to scoop.
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Use a cookie scoop to portion mixture and roll into smooth balls. Place on a parchment-lined baking sheet.
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Freeze for 20–30 minutes until firm.
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Melt white chocolate with coconut oil in 20-second intervals, stirring until smooth.
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Dip each chilled truffle into melted chocolate, allowing excess to drip off.
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Immediately sprinkle chopped pistachios on top before coating sets.
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Refrigerate until chocolate is fully hardened. Serve chilled or slightly softened at room temperature.
Notes
For deeper flavor, lightly toast pistachios before grinding.
If mixture feels too soft, add 1–2 tablespoons additional graham cracker crumbs.
Store in an airtight container in the refrigerator up to 5 days or freeze up to 2 months.
Allow truffles to sit at room temperature for 10–15 minutes before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian