Vegan Pistachio Coconut Truffles

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  • Total Time: 15 mins
  • Makes: 14 pieces

These 4 ingredient Vegan Pistachio Coconut Truffles will delight everyone. Using clean ingredients, along with agave syrup which does not spike the blood sugar, allows the mellow sweet flavors of the pistachio butter to shine through. If you haven’t checked out this company’s products you need to, they donate 50% of every sale to charity. Their motto is “If you do good, good will come back to you”. This is a treat that not only tastes good but is spreading good with every bite. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)


  • Beyond Gourmet parchment paper

    1/3 cup of pistachio butter

    1/2 cup of Bob’s Red Mill unsweetened coconut flakes or Wildly Organic unsweetened coconut flakes (plus more for rolling)

    1-2 tablespoons of Wholesome organic agave syrup

    1/8 teaspoon of Simply Organic orange flavor



    whole pistachio for tucking inside the truffle or on top

    freshly grated orange zest

    drizzle of dark chocolate


    1. In a medium bowl add all the ingredients and stir.
    2. Place bowl in the freezer or fridge for about 15 minutes so the mixture is not so sticky.
    3. Using a slight heaping teaspoon full of pistachio mixture roll into a ball and place on a parchment-lined plate or tray. If you are going to tuck a pistachio inside, do that before rolling.  You are welcome to roll these into a larger size but you will obviously not get as many pieces. This recipe is easily doubled.
    4. Roll the balls in shredded unsweetened coconut.  You can top with another pistachio, maybe some fresh orange zest or even drizzle over some melted chocolate.
    5. Store the leftovers in fridge or freezer and you are welcome to let them come to room temperature before eating.

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