Pecan-Truffles (Paleo, Vegan)
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Sea Salt Pecan Truffles {Paleo, Vegan}

Flavorful toasted pecans blended with sweet sticky dates in a chocolate shell. Bites of pecan BLISS.
Prep Time5 mins
Total Time5 mins
Servings: 10 truffles


  • 3/4 cup toasted pecans
  • 3/4 cup medjool dates 8
  • 1/4 cup unsweetened coconut shreds
  • Generous pinch Himalayan pink salt
  • 1/4 cup chocolate for coating (or homemade chocolate)
  • coarse sea salt for garnish


  • Pulse all ingredients in a food processor until fine crumbles form. Add a splash of water at the end to help it blend.
  • Use a cookie scoop to make 10 balls (see notes) Roll in your hands to smooth out.
  • Melt chocolate in a small bowl in the microwave in 30 sec intervals. or use a double boiler. (See notes to make homemade chocolate)
  • Dip each ball in chocolate and turn to coat. Place truffles on a plate lined with parchment. Chill for 5 minutes then drizzle on remaining chocolate and sprinkle with large flake sea salt.
  • Freeze for 10 minutes or until chocolate has hardened. ENJOY!


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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.