Servings: 18 bites
Calories: 60kcal
Ingredients
- 3 oz pistachio kernels (preferably raw and unsalted)
- 3 oz erythritol (powdered)
- 1 large egg white
- 4 oz dark chocolate (I used half 90% and half 99% dark)
Instructions
- Prepare your pistachios. It's not too bad if they're toasted, but raw supposedly look greener (I used toasted and unsalted). Place the nuts in a food processor and pulse. Take a couple of tbsp. of ground pistachios to use as decoration later.
- Add powdered erythritol and a pinch of salt if the nuts are unsalted. Process, until you get a very fine powder.
- In another bowl, lightly beat the egg white.
- Add a quarter of the raw egg to the powdered pistachios, and process until it's completely incorporated.
- Add a little more of the egg white, and process again. Keep adding the egg white, a little at a time, until the marzipan comes together in a clump. You might not use up all of the egg white. Be careful not to add too much, so that the marzipan doesn't become too sticky.
- Pinch off small bites of marzipan and roll them in your hands until they are round. I got out 18 marzipan balls. Place them on a kitchen foil or wax paper. Refrigerate for 10 minutes.
- Prepare chocolate coating. Place the chocolate pieces into a microwave safe bowl. Melt until fluid.
- Now, use forks, dipping tools, or any other tool to deep each marzipan ball in the melted chocolate (I used toothpicks, but it was a somehow clumsy method).
- Place each marzipan ball back on the foil or wax paper. Sprinkle with some ground pistachios while the chocolate is still wet.
- To set the chocolate, refrigerate the marzipan balls for at least 10 minutes. Then, they are ready to be served!
- You can keep them in the fridge for up to a week (due to raw egg white). Enjoy!
Nutrition
Calories: 60kcal
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