Flavorful toasted pecans blended with sweet sticky dates in a chocolate shell. Bites of pecan BLISS.
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I have used this Cuisinart Food Processor for many years. It works great!
I highly recommend medjool dates, and *toasted* pecans for the ultimate flavor. You can easily toast your pecans by heating them on a dry skillet over medium for about 5 minutes until fragrant.
A cookie scoop makes these uniform in size and shape. But you can also use a measuring spoon and make them smaller. Anywhere from 1 tsp to 1 heaping Tbs would work. 1/2 Tbs size = 20 truffles. 1 heaping Tbs/cookie scoop = about 10 truffles.
To toast your pecans, place them in a dry skillet over medium heat for 5-10 minutes until fragrant and golden, tiring occasionally. Watch them so they don't burn.
To make your own chocolate, mix together all ingredients in a small bowl:
2 T coconut oil, melted
2 T cacao
1 T maple syrup
1/2 tsp instant espresso powder (optional)
Pinch of pink salt
1/2 tsp vanilla
For longer storage, keep truffles refrigerated for 1-2 weeks or frozen, tightly wrapped for 1-2 months (if you even have any leftovers, ha!) These are Amazing straight from the freezer, too!
This recipe easily doubles or triple size to feed a crowd.