Pecan Pie Truffles

Nothing quite beats the smells of toasted nuts filling up the kitchen, especially around the holidays. Try these pecan pie truffles as a decadent alternative to the classic pecan pie. The splash of bourbon adds a nice depth of flavor but can easily be substituted for vanilla extra or left out completely.
PREP TIME: 30 MINS SERVINGS: 25-30
Pecan Pie Truffles

Instructions

1. Prepare pecan milk and reserve pulp, let sit in the filter basket for a few minutes to ensure draining.
2. Toast pecans for 3-5 minutes until lightly colored and smelling fragrant.
3. Add dates, maple syrup and coconut sugar to the food processor and pulse until it forms a paste. In a medium bowl, combine pulp with the ground flax and mix well.
4. Add date paste, toasted pecans, pinch of salt, and splash of bourbon if adding. Scoop about 1 tablespoon of filling (approximately 1 in balls) and smooth into round truffles using your hands. Dip your fingers in water to avoid a sticky mess.
5. Form into balls and freeze for a minimum 30 minutes or even overnight if making ahead. Melt chocolate 10oz gently over double-boiler or in the microwave in 18 second spurts.
6. Dip frozen truffles using a toothpick or fork to cover fully and top with pecans while chocolate is still wet. Alternatively, try rolling some truffles in cocoa powder for a lighter chocolate finish.
7. Serve at room temperature.Enjoy!
Find it online at https://almondcow.co/blogs/pulp-recipes/pecan-pie-truffles

Ingredients

1 recipe pecan pulp (from pecan milk)
2 tbsp ground flax
1 cup chopped pecans, toasted
2 cup dates (pits removed)
¼ cup maple syrup
2 tbsp coconut sugar
½ tsp salt
1 tsp bourbon or vanilla extract (optional)
Coating: 10 oz dark chocolate
Coating: ½ cup cocoa (optional)
Coating: toasted pecans