Dark Chocolate, Pistachio & Olive Oil Truffles

These Mediterranean-inspired chocolate truffles were created to combine indulgence with nourishment. Made with our high-phenolic extra virgin olive oil, these truffles highlight how quality olive oil can be used beyond savoury dishes.

High-phenolic olive oil is rich in antioxidants and heart-healthy fats, which help balance sweetness, add complexity, and create a beautiful, smooth finish. When used thoughtfully, olive oil doesn’t overpower, it simply elevates.

These truffles are naturally sweetened with Medjool dates and Greek honey, and layered with pistachios for crunch, delivering a taste sensation. They are simple to prepare and designed not to be shared!

Makes 12 truffles

Ingredients

• 120g dark chocolate (70–75%), finely chopped
• 2½ tbsp the Governor high-phenolic extra virgin olive oil
• 2 tbsp cocoa powder (plus more for rolling)
• 3 Medjool dates, pitted and finely minced into a paste
• 1–1½ tbsp Greek honey (thyme or wildflower works well)
• 2 tbsp pistachios, finely chopped
• Tiny pinch cardamon (optional)
• Tiny pinch cinnamon (optional)
• Pinch of flaky sea salt

For coating

• pistachios, finely chopped
• cacao powder

Method

1. Finely mince dates until they form a sticky paste. Add ½–1 tsp warm water if needed to smooth them.

2. Melt chocolate in a heatproof bowl over a pan of boiling water stirring until smooth and glossy. Slowly whisk in olive oil until fully incorporated and shiny.

3. Stir in the date paste, cacao, pistachios, spices and pinch salt, mix well then add the honey, mix until combined.

4. Refrigerate for 25 - 35 minutes, until firm but scoopable.

5. Scoop teaspoon-sized portions and roll quickly between your palms.

6. Roll truffles in pistachios and cacao.