Chocolate Pecan Pie Truffles (paleo)


Healthier truffles that are rich, decadent, and satisfying!

Paleo Chocolate Pecan Pie Truffle

These chocolate pecan pie truffles have a solid chocolate outer shell with a gooey center made up of Medjool dates, ghee, maple syrup, and a bit of salt (because all sweets seem to taste better with a bit of salt).

look at that gooey center!

They are very easy to make! You blend the dates, syrup, and ghee together to make a thick paste, and then combine this with 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 we’ll dip them in melted chocolate!

frozen candy ball - dip into chocolate
frozen candy ball – before we dip it into chocolate

The 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 healthy holiday treat recipes:

Want some more recipes for holiday treats? Here’s a list of 12 delicious recipes you’ll love.  Happy Holidays!

Chocolate Pecan Pie Truffles

Chocolate Pecan Pie Truffles

5 from 1 review
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  • 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 ghee or butter, softened
  • Pinch of sea salt
  • 1 cup chocolate chips add more if needed
  • 1 teaspoon 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.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Siva B says

    Om Om Om!

    Hi! Just discovered your website today and must say I had a thoroughly good time browsing it. Especially loved to see the pictures in your “About Me’ section with you and your husband in the traditional Indian garb and all that fun stuff. Also – great title for the website – and cracked up when saw something you wrote about “always keeping some beet juice in the fridge” because you never know when you’ll need it for natural food coloring! Priceless. Jai!

    Shanti, Shanti, Shanti

  2. Julie says

    I made these for Thanksgiving. My first time making any truffle. Judging from the photos, I think my pecan filling was too wet. Rolling them into nice smooth balls was a challenge. Mine didn’t turn out as pretty on my first attempt, but they sure are yummy!

      • Chef Dick says

        Just so everyone here knows the truth all chocolate is gluten free since there is no wheat necessary to make chocolate… i know gluten free is the new thing but all it is, is wheat. also chocolate is dairy free since the dairy would make it impossible to harden back up to its original state of being in solid form. again no nuts are used to make chocolate unless your chocolate has crushed nuts in it… And finally chocolate is soy free only big name candy bar companies use soy as a filler product in their bars and stuff… so what im getting at here is dawn is you probably spent a bunch of money on these pretty little marketing techniques companies use these days in which the chocolate was probably bought and payed whoever they bought it from to beable to relabel the product… chocolate is simply cocoa seeds roasted like coffee beans and ground and extracted… thats all so as long as you see 100% or pure chocolate on the label you will have gluten soy dairy and nutcase free chocolate… see what i did there!!! yeah as a chef and a nutritionist i can tell you with 100% confidence that taking these items out of your diet will cause more harm then good.

  3. joannabanana21 says

    oh wow. these look heavenly. my mom and i always make oreo balls every year in various flavors. while they are the best tasting treat ever, i should definitely make these instead for a healthier option!

    • My Heart Beets says

      Hi Susan, if you are planning to serve them the same day then leave them in the refrigerator otherwise store in the freezer. I think they taste best when slightly cold or at room temperature.

paneer lababdar

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