- 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)
- 10 oz dark chocolate
- ½ cup cocoa (optional)
- toasted pecans
- 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!
Note: Store truffles in the refrigerator for up to a week until serving or freeze covered tightly for up to 2 months. They may build up condensation after being refrigerated but they will still taste delicious!