Ingredients
- 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
Instructions
- 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.
Notes
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.
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