Vanilla Bean Cake Truffles with Toasted Pistachios
Prep time
Total time
These lip-smacking Vanilla Bean Cake Truffles with Toasted Pistachios and white chocolate are so moist and full of vanilla beans, they make you want more!
Serves: 18
  • 3 cups of crumbled Vanilla Bean Cake
  • (OR: 3 cups of crumbled store-bought white cake + inside of ⅓ vanilla bean)
  • ½ cup white chocolate chips
  • 1 tablespoons heavy cream
  • ½ cup unsalted pistachios, shelled
  1. In a small saucepan, slightly toast the shelled pistachios. Set aside and let cool down.
  2. Melt the white chocolate and the cream over a double boiler. Pour melted chocolate mix over the cake crumbs and stir with a spoon. Knead the mixture with your hands until well combined and form 1 inch cake balls.
  3. Grind the pistachios in a food processor and place in a bowl.
  4. Wet the cake truffles a little bit with your hands, then roll them in the pistachios. This helps the pistachios to stick on your cake truffles.
  5. Tip: Store them at room temperature for up to a few days, they will get too hard when stored in the refrigerator.
Recipe by Sugary & Buttery at