• If using a regular blender or food processor, place half the pistachios in the blender first and pulse until they have turned a fine powdery consistency.
• Add the remaining pistachios and process again.
• They will turn into a powder first, then into a smoother paste the longer you blend them.
• Add the melted coconut oil and stevia and blitz until all the ingredients are smooth, with only a few grains left.
• Pour into a small bowl and freeze for about twenty minutes while you make the

chocolate coating.

• Line a freezer-safe dish or platter with baking parchment.
• Remove the pistachio filling from the freezer.
• Using a teaspoon (a melon scooper might work, too) scrape a walnut-sized amount of filling.
• Roll into a small ball in your hands, and place on the baking parchment.
• Repeat this process to create 9 truffles.
• Freeze the truffles for another five minutes.

For the coating

• Place a small saucepan over low heat.
• Gently warm up the coconut oil, turn the heat really low, then add the chocolate and slowly let it melt.
• Stir occasionally to prevent burning.
• When the chocolate has become silky, stir in the stevia, then take off the heat.
• Let it cool.
• Stir briefly before coating the pistachio balls into the chocolate, just to keep it manageably liquid.
• Dip each pistachio ball into the chocolate liquid, coating it well, then place back onto the baking parchment.
• Repeat this process for every single ball.
• Place the truffles back in the freezer for another ten minutes.

Pistachio Drizzle (optional)

• Reserve a teaspoon of the wet pistachio filling.
• Place it in a small saucepan, along with a teaspoon of coconut oil, and melt the two together.
• Set aside to cool a little.
• When the truffles are coated with chocolate and have set, drizzle the pistachio liquid over them and freeze again.
• Serve the truffles cold, preferably from the freezer.