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Delicious homemade Cranberry Pistachio Truffles on a decorative plate

Cranberry Pistachio Truffles

A delightful no-bake treat, these cranberry pistachio truffles combine sweet dried cranberries with crunchy pistachios, all coated in white chocolate. Perfect for holidays or a quick sweet fix.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 24 truffles
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Truffles
  • 1 cup Dried cranberries finely chopped
  • 1/2 cup Shelled pistachios finely chopped
  • 4 oz Cream cheese softened
  • 1/2 cup Powdered sugar
  • 1/2 teaspoon Vanilla extract
Coating
  • 8 oz White chocolate chopped
  • 1 teaspoon Coconut oil optional, for smoother melting

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Spoon
  • Microwave-safe bowl

Method
 

Making the Truffles
  1. In a medium bowl, combine the finely chopped dried cranberries and pistachios with softened cream cheese, powdered sugar, and vanilla extract. Mix until well combined.
  2. Roll the mixture into small, bite-sized balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes.
Coating and Finishing
  1. Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Stir in coconut oil, if using.
  2. Dip each chilled truffle into the melted white chocolate, ensuring it's fully coated. Return the coated truffles to the parchment-lined baking sheet and let the chocolate set in the refrigerator for another 15-20 minutes.

Notes

For best results, chill the mixture thoroughly before rolling. You can also vary the coating with dark chocolate or crushed nuts.