I really enjoy how I feel now that I follow paleo, but around the holidays, I miss eating sweets. These paleo chocolate pecan pie truffles are so decadent that one little candy ball will satiate any desire for sweetness. I’m not kidding when I say that these truffles are rich. After eating just one of these tiny candies, you’ll feel like you just ate a slice of pie.
Pecan pie is a holiday classic that just so happens to be made with corn syrup. For these chocolate truffles, I use medjool dates, ghee and maple syrup to create their creamy center. I also added a bit of sea salt in the mix – I love a little salt in my sweets.
These truffles are easy to make. Make a thick puree with your dates, maple syrup and ghee and combine with your finely chopped pecans and sea salt. Freeze for a bit and then make your candy balls. Put the balls back in the freezer until solid and then dip in melted chocolate.
Your end result will be solid chocolate on the outside and a creamy nutty filling on the inside.
Whenever I dip anything in chocolate, I always have some melted chocolate leftover in my bowl. Instead of trying to eat it all with a spoon before it dries, just pour it onto some parchment paper and make chocolate bark
I made these truffles for a 12 Days of Christmas Treats series that I’m working on with some of my blogger friends. Stay tuned and I’ll update this post with a link to all 12 recipes when the series is complete! Happy Holidays!
- 15 Medjool Dates, soaked overnight in water (remove pits)
- 1/2 cup pecans, finely chopped
- 2 tablespoons maple syrup
- 1 tbs water (I used the water the dates were soaking in)
- 3 tbs Grassfed Organic Ghee (or grassfed butter), softened
- pinch of sea salt
- 1 cup Enjoy Life Chocolate Chips (add more if needed)
- In a food processor, add your pecans and process until finely chopped. Remove and set aside.
- Next, add dates, maple syrup, ghee and water to the food processor. Blend until this forms a thick puree.
- In a bowl, add the puree, pecans and a pinch of sea salt. Mix well and freeze for 20-30 minutes.
- Remove from freezer and form into balls (it may take a minute or so before you can mold them - the warmth of your hands will help form the balls).
- Put the balls back in the freezer for about 20 minutes or until solid.
- Use a double boiler to melt your chocolate chips until smooth (you can add 1 tsp coconut oil to make this easier).
- Take one ball out of the freezer and gently dip into chocolate and place on parchment paper (I usually use my fingers and it’s messy… you can use a fork or toothpick :))
- Repeat until all truffles are done.
You will need to dip the balls in the chocolate quickly - before the balls begin to melt. I take one ball out of the freezer at a time - so that they stay nice and solid.
Don't waste the leftover chocolate - spread it out onto parchment paper and let it dry to make some bark.
This made about 10-12 truffles but you can make more or less depending on how big you make the candy.