I really enjoy how I feel now that I follow a gluten-free and paleo diet, but around the holidays, I do 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. For these pecan pie chocolate truffles, I’ve used medjool dates, ghee and maple syrup to create a creamy center. I’ve also added a bit of sea salt – 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 this 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 use a spatula to pour it onto parchment paper and make some chocolate bark 🙂
After you make these truffles, check out some of my other holiday treat recipes:
Boozy Christmas Cake (Paleo Fruit Cake) & Homemade Tutti Frutti
Paleo Egg Nog
Paleo Egg Nog Cake
2 Ingredient Caramel
Pecan Pie Truffles
Chocolate Coconut Butter Cups
3-Ingredient Paleo Hot Chocolate
Want some more recipes for holiday treats? Here’s a list of 12 delicious recipes you’ll love. Happy Holidays!Print
- 15 Medjool Dates, soaked overnight in water (remove pits)
- 1/2 cup pecans, finely chopped
- 2 tablespoons maple syrup
- 1 tablespoon water (I used the water the dates were soaking in)
- 3 tablespoons Grassfed Organic Ghee (or grassfed butter), softened
- pinch of sea salt
- 1 cup Enjoy Life Chocolate Chips (add more if needed)
- 1 teaspoons coconut oil
- 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 the chocolate chips and coconut oil. Once smooth, take one ball out of the freezer and dip it into the chocolate. Then place the candy onto a sheet of parchment paper.
- 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.