Pecan Pie Truffles
Bite-sized pecan pie truffles that are vegan, gluten-free, and paleo-friendly. Packed with dates, almond butter, toasted pecans, and coated in glossy dark chocolate, these truffles are perfect for gifting, snacking, or holiday desserts.
Ingredients
- 1 cup Medjool dates pitted
- ½ cup almond butter
- 1 cup almond flour
- 1 cup pecans toasted and chopped
- 1 tsp vanilla extract
- 1 cup dark chocolate
- 1 tbsp coconut oil
Instructions
- Toast the Pecans: Heat pecans in a dry skillet over medium heat for 5–7 minutes, stirring occasionally until fragrant. Cool and chop.
- Blend the Base: In a food processor, combine dates, almond butter, almond flour, vanilla extract, and half the chopped pecans. Pulse until sticky dough forms.
- Form Truffles: Scoop 1-2 tablespoons of dough, roll into balls, place on parchment-lined tray, and freeze 15-20 minutes.
- Melt Chocolate: Melt dark chocolate with coconut oil in a double boiler or microwave until smooth.
- Dip Truffles: Dip each truffle into chocolate, letting excess drip off. Place on parchment and sprinkle with remaining pecans.
- Set Chocolate: Refrigerate at least 30 minutes until firm.
- Optional Drizzle: Drizzle extra chocolate on top for an elegant finish.
Notes
- Storage: Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.
- Optional Tools: Parchment paper helps prevent sticking. Use silicone containers or stackable glass jars for storage.
- Substitutions: Almond butter can be swapped with peanut, cashew, or sunflower seed butter.
- Chocolate Options: Dark, milk, or white chocolate works; adjust sweetness accordingly.