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Pistachio Truffles

Pistachio Truffles

By: Lee Holmes

These truffles can be refrigerated or kept in the freezer until ready to serve. The whole family will love them!



Prep time

Cook time



  • 250mL coconut milk
  • ½ cup cashew butter
  • ½ cup cashew butter
  • ½ cup sesame seeds
  • ½ cup sesame seeds
  • 1 tsp vanilla powder
  • 1 tsp ground cardamom
  • ½ cup coconut flour
  • 2½ tbsp rice-malt syrup
  • Pinch Himalayan salt
  • Pinch Himalayan salt


  • Pulse all the ingredients except the coconut flakes in a food processor until smooth.
  • Use your hands to roll each tbsp of the mixture in a balls.
  • Roll in the coconut flakes and store in the fridge.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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