Cranberry Pistachio Truffles

Author: Karen Porter, RHN

For almost 30 years Karen battled severe IBS, & anxiety.

Forced to re-evaluate and take her health into her own hands, she started looking into alternative methods to help her heal where the traditional medical approach had failed. 

Karen’s health, and consequently her life, entirely shifted and she felt compelled to help as many women as possible to feel their absolute best!  


I absolutely love these little truffles (adapted from Firm Ground Nutrition) at Christmas or anytime! The combination of lemon and vanilla, along with the pistachios and cranberries make them taste delicious and look so festive! The fact that they're made with almond and coconut means that they're a good source of healthy fat and free of gluten!

Course Dessert
Prep Time 15 minutes
Servings 13


  • 1 1/2 cups almond flour
  • 3 tbsp coconut flour
  • 1/4 cup canned coconut milk
  • 1/4 cup coconut oil, melted
  • 3 tbsp pure maple syrup
  • 2 tsp pure vanilla extract
  • 1 tsp lemon juice
  • 1/2 tsp sea salt
  • 1/3 cup pistachios raw & shelled, chopped
  • 1/3 cup dried cranberries, chopped


  1. In a large bowl, combine all the ingredients with the exception of the pistachios and cranberries, stirring until smooth.

  2. Then add chopped pistachios and chopped cranberries.

  3. At this point you can chill the mixture for 15 minutes to make it easy to roll, or just roll into 3/4 to 1 inch balls and place on a tray or plate lined with parchment paper and put into the fridge or freezer.

  4. Makes approximately 12-15 balls. Store in the fridge for 1 week or freezer for 3 months.

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