Trail Cooking · Vegan · Vegetarian

Trail Eats: Pistachio Truffles

From our column Trail Eats in Washington Trails Magazine, in the July/August 2012 issue. The focus (or theme if you will) was healthy trail snacks in easy, portable form. Recipes that are raw, vegan and gluten-free. This is the third of three recipes.

Will this appeal to everyone? No and that is OK! Kirk and I are pretty open about how much our diet has changed in the past couple of years. We eat a plant-based diet the majority of the time. Once you get off processed foods and start making your own, especially trail snacks, you truly taste food for what it should taste like. I won’t lie in that packaged bars are easy to grab and for long trips they may be the only way to deal with food safety/staying fresh, but if you have the time and resources….create your own. But as I have said before, if your taste buds run to Pop-Tarts and Kool-Aid these recipes may seem too “natural”. There is always hope though 😉

Enjoy these little bites. They are a pretty green and purple from the pistachios.

Pistachio Truffles

  • ¾ cup Almond Meal/Flour
  • ½ cup D’Noir Prunes, finely chopped
  • ¼ cup natural peanut butter or favorite nut/seed butter
  • 3 Tbsp pure maple syrup
  • 2 Tbsp semi-sweet or dark chocolate chips, chopped
  • 1/4 cup unsalted pistachios, chopped

Stir all the ingredients but the pistachios together until well mixed in a bowl. Add the pistachios to a shallow bowl. Use a 1 Tablespoon Disher (scoop) to make balls, roll gently in your hands to smooth out, then roll in the nuts, gently pressing them in. Store wrapped in the refrigerator until trip time, use within 3 weeks for best taste.
Makes about 15 balls.