Pistachio Blueberry White Chocolate Truffles

  • Author: Tania Surrow Larsen - The Histamine Friendly Kitchen
  • Prep Time: 20 mins
  • Cook Time: 1 h 30 mins
  • Total Time: 30 minute
  • Yield: 15 1x


Pistachio Blueberry White Chocolate Truffles, the perfect mix of sweet, sour and salty. Fingerlicking delicious and really difficult to keep your hands off 😉


  • 100 g white chocolate (good quality)
  • 2 tbsp dried unsulphured blueberries*
  • 2 tbsp pistachios*
  • 12 pinch of salt

Method 1:

  • 2 tbsp coconut oil

Method 2:

  • 2 tbsp heavy cream
  • 2 tsp coconut oil


  • 2 tbsp desiccated coconut
  • 2 tbsp freshly ground pistachios


Method 1:

  1. Chop up the pistachios roughly and roast them shortly on a dry pan. Set aside.
  2. Chop up your chocolate and melt the chocolate over water bath or using the microwave (give it 10-15 seconds, stir, repeat till the chocolate is melted, remember to stir between each time).
  3. Add the softened coconut oil to the bowl either before the last 15 secs in the microwave. Or add melted coconut oil to the melted chocolate. Make sure the coconut oil isn’t warmer than the chocolate.
  4. Then stir slowly and gently, until the chocolate and coconut oil is completely combined (this will take a while).
  5. Add the blueberries, the pistachios and a pinch of salt or two.
  6. Stir gently to combine.
  7. Then cover the chocolate mix with plastic wrap, to prevent a film from forming on the top of the chocolate mix (the plastic needs to touch the surface of the chocolate mix). Let it stand for about half an hour to cool down at room temperature, before you place it in the refrigerator to firm up for about an hour. Check occasionally, it is best if you can still make a little indent with your finger, in the chocolate mix, when you have to scoop out the small balls.
  8. Prepare the things you want to roll the truffles in. I rolled mine in desiccated coconut and freshly ground pistachios.
  9. Scoop out little portions of the chocolate mix with a melon baller or a teaspoon, and roll them into small balls. They melt a bit in you hand, so work quickly and don’t aim for perfect spheres. Then coat them, by rolling them in the desiccated coconut or ground pistachio.
  10. Place them back in the refrigerator for 5-10 minutes, just to firm up a bit. And the truffles are now ready to be enjoyed.

Method 2:

  1. Chop up the pistachios roughly and roast them shortly on a dry pan. Set aside.
  2. Heat up the heavy cream, don’t let it boil (I gave it 20 secs in my microwave). Set aside.
  3. Then melt your chocolate over water bath (or use the microwave), make sure the water isn’t boiling and the burner is on the lowest setting. Slow is your friend here. Stir the chocolate gently, until it starts to melt. Keep stirring until all of the chocolate is melted. Make sure the chocolate doesn’t get too hot (either use a thermometer, or use your pinky finger, you want it to be body temperature).
  4. Take the bowl with the chocolate of the waterbath.
  5. Make sure the heavy cream is approximately the same temperature as the chocolate and then stir it in gently, using a spatula. Keep stirring gently until the chocolate and cream is fully combined.
  6. Then add the coconut oil, 1 teaspoon at a time, and stir gently till it is fully combined. It will now be a bit thicker than before.
  7. Add the dried blueberries, pistachios and a pinch of salt or two.
  8. Stir it in, cover and proceed as described in method 1, from step 7.


  • Dried blueberries can be replaced by dried cranberries, or fresh pomegranates.
  • If you don’t tolerate pistachios, these can be substituted for any tolerated nut or seed. Or simply leave out and and extra dried fruit instead.
  • You can store the truffles that you don’t eat right away in the refrigerator for a couple of days (or longer in the freezer). But be aware, that if you make them, using method 1, they will get very firm when they are kept, in the refrigerator. Let them sit at room temperature for about 20-30 minutes before you eat them.