Pistachio Raspberry Truffles 
A delightful blend of nutty pistachios and tangy raspberries, these no-bake truffles are a perfect balance of flavor and texture. They’re great for snacks, gifts, or a guilt-free indulgence!
Ingredients:
1 cup (120g) pistachios, shelled
1/2 cup (80g) dried raspberries
1/2 cup (50g) almond flour 
2 tbsp maple syrup 
1 tbsp coconut oil, melted 
1/4 tsp salt 
Crushed pistachios, for coating
Directions:
Blend the Base:
In a food processor, blend the pistachios, dried raspberries, and almond flour until finely ground.
Form the Dough:
Add the maple syrup, melted coconut oil, and salt to the mixture. Blend until the ingredients come together into a sticky dough-like consistency.
Shape the Truffles:
Using a small scoop or spoon, take portions of the mixture and roll them into bite-sized balls with your hands.
Coat the Truffles:
Roll each truffle in crushed pistachios, pressing gently to ensure they are evenly coated.
Chill to Set:
Place the truffles on a plate or tray lined with parchment paper. Chill in the refrigerator for 1-2 hours to firm up.
Details:
Prep Time: 15 minutes
Chill Time: 1-2 hours
Total Time: ~1 hour 15 minutes
Servings: 12 truffles
Tips for Success:
Consistency Check: If the mixture is too dry, add a little more melted coconut oil or maple syrup. If it’s too sticky, add a pinch of almond flour.
Storage: Keep the truffles in an airtight container in the fridge for up to a week, or freeze for longer storage.
Customization: Swap dried raspberries with dried cranberries or dried cherries for a flavor twist!
Enjoy these Pistachio Raspberry Truffles as a sweet and satisfying snack!