Cashew and pistachio truffles – grab some nuts day

Cashew and pistachio truffles

It’s National Grab Some Nuts Day! I’ve grabbed some nuts today, have you? I grabbed cashews and pistachios and made truffles.

Now this doesn’t mean that you have free reign to go around all day grabbing nuts, well not unless you know them very well or you’re just feeling so nutty you can’t help yourself, but if you chose to, just make sure you have fun with those nuts.

Culinary Ginger teamed up with other nutty food bloggers to celebrate this nutty day. So head over and visit all those nutty people and see what nutty creations they have made:

So, back to my nutty creation. Truffles are a decadent, rich ganache-based confection which can be coated in just about anything from cocoa powder, to coconut, to more and more chocolate.

I also chose to do a mix of dark chocolate and white chocolate, because I like the combination of cashew with the dark chocolate and pistachio with the white chocolate. This combination also look elegant and can make lovely gifts for the chocolate lover in your life . They also look like they took hours to make, but they can be made so easily and pretty quickly.

Cashew and pistachio truffles - grab some nuts day

The part of this recipe that takes the most time is shelling the pistachios. I don’t recommend buying them already shelled because you’re paying for someone else to shell them and it only takes a few minutes then it’s just a matter of crushing them. I would say that no nuts were hurt in the making of this recipe, but I pummeled them pretty well to get them crushed to the right size, so I can’t say that. In fact, no nuts were safe that day, even my husband ran out of the kitchen.

Cashew and pistachio truffles - grab some nuts day
Prep time
Total time
Recipe type: Dessert
Serves: 10-15
  • 8 ounces bittersweet chocolate, chopped
  • 8 ounces semisweet chocolate, chopped
  • 1 cup heavy cream
  • 1½ teaspoons vanilla extract
  • 6 ounces roasted unsalted cashews, crushed into small crumbs *see note
  • 6 ounces roasted unsalted pistachios, crushed into small crumbs *see note
  1. Add the bittersweet and semisweet chocolate to a heatproof bowl.
  2. Heat the cream in a saucepan over medium heat until it just comes to a boil.
  3. Turn off the heat and let the cream sit for 20 seconds.
  4. Pour 1 cup of cream into the bowl with the chocolate and stir until the chocolate is melted.
  5. Add the vanilla extract and stir to combine.
  6. Refrigerate until set, about 1 hour.
  7. Line a baking sheet with parchment paper.
  8. Using a 1¼ inch cookie scoop, scoop out balls of chocolate and roll in your hands until round and place on the baking sheet.
  9. Roll half of the truffles in the cashews and the other half in the pistachios.
To crush the nuts, put them in a ziptop bag and seal, squeezing out the air. Lay flat on counter and roll with a rolling pin until small crumbs.

** The truffles must be kept in airtight container refrigerated, they will start to melt at room temperature.


Cashew and pistachio truffles


  1. says

    I love having a choice of nuts and chocolate when reaching into a bowl of truffles! I think a taste comparison is in order! They ALL look spectacular!

  2. says

    I love these truffles. Pistachios are my favourite nut in the world so I’d be all over these.

    I am so happy you joined us for this event. It was fun and kept me wildly distracted last month. So happy to have you on board the nut train.

  3. says

    What an amazing combination! Pistachios are another one of those nuts that doesn’t get the respect they deserve. I’m loving this recipe…amazing photography, too!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: