Pecan Pie Truffles

Name: Pecan Pie Truffles
Prep time: 30 min
Yield: 25-30 Cups
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

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

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Instructions

Prepare pecan milk and reserve pulp, let sit in the filter basket for a few minutes to ensure draining.
Toast pecans for 3-5 minutes until lightly colored and smelling fragrant.
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.
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.
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.
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.
Serve at room temperature.Enjoy!

Find it online at https://almondcow.co/blogs/pulp-recipes/pecan-pie-truffles