Pistachio and Orange Truffles
Another delicious recipe from Laura Plumb's Ayurveda Cooking for Beginners Book. Here is a version of Laura's delicious recipe. This delicious truffle is no sugar-gluten, and it is vegan. It is full of healthy fats, protein, a balanced sweetness, softness and crunchiness! It is good for Vata Dosha in autumn. And you can replace pisctachios with soaked almonds or pumpkin seeds for Pitta dosha.
Ingredients
1/2 and 1/3 cup raw unsalted pistachios
3 tablespoons orange zest
1/2 cup coconut shreds (She suggests basil leaves, I did not have it so skipped, next time I will add mint leaves)
1 tbs freshly squeezed almond juice and some more if needed.
4 medjool dates, pitted and chopped
2 teaspoon cconut oil and some more for rolling (you can also use some water for rolling)
Pinch of spice blend: ground ginger, fenugreek (I skipped this one and used ground cumin and coriander seeds), cinnamon, cardamom, nutmeg
Pinch of pink salt
Method
Soak half cup of pistachios in water for 10m in
Meanwhile toast the 1/3 cup pistachios in pan, stir occasionally for about 5 minutes
I made a different version from her book here and placed the toasted pistachios, 1 tbs orange zest, soaked and drained pistachios, coconut oil, orange juice, dates, salt altogether in blender and pureed until smooth. Taste and adjust the seasoning, sweetness, etc
You can add a drizzle of honey or maple syrup but dates were already pretty enough for me
Lightly oil or wet your hands to make little balls of the mixture
Mix 2 tablespoons of orange zest with coconut shreds and place them in a little bowl
Roll the pistachio balls in this mix, cover well and set aside
Serve immediately or if you can wait, better keeping in fridge for about an hour
Serve with a cup of delicious Ayurvedic tea mixture, like mine: pouring boiling water over a few cardamom, cloves, 1-2 star anise, a cinnmon stick, pinch of vanilla power and sometimes a little piece of ginger