One bite of these soft, gooey, caramely truffles enveloped in velvety chocolate, and your cravings for a decadent pecan pie will be immediately satisfied. I love adding a hint of bourbon (in the form of booze or extract) to these sweet holiday treats, and I’ve never met anyone who didn’t absolutely love them. In fact, I’ve often gifted a pretty box to friends and neighbors, as they’re so spectacular and so easy to make.
Makes 12 truffles
What you need:
- 2 ½ cups raw pecans, chopped
- 10 Medjool dates
- ½ teaspoon vanilla bean powder
- ½ teaspoon salt
- 2 tablespoons maple syrup
- 1 teaspoon bourbon (or bourbon extract)
- 1 cup chopped 100% dark chocolate
What you do:
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Add pecans and toast for 10 minutes. Remove from oven.
- Into a food processor, add 2 cups of the toasted pecans, dates, vanilla, salt, maple syrup, and bourbon and blend until a ball is formed. Form dough into 12 truffles and place on baking sheet with parchment paper.
- Over a double-boiler, melt chocolate until completely smooth. Dip each truffle into melted chocolate and then place on prepared baking sheet. Sprinkle tops of each truffle with remaining chopped pecans.
- Transfer truffles to a covered container and chill in freezer until set, approximately 10 minutes.
>> Pecan pie for breakfast? YES! These Chocolate-Dipped Pecan Pie Truffles taste especially sublime with my Coconut Vanilla Chai.
- >> I don’t use a microwave, so I take the extra step of melting my chocolate over a double boiler. Just boil a pot of water, add a second (dry) bowl on top, and melt your chocolate.
- >> I always recommend unsweetened dark chocolate (100-percent cacao) for its purity and depth. It pairs wonderfully with the sweetness of the truffle!