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Chocolate Pecan Pie Truffles

Chocolate Pecan Pie Truffles

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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.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!