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Pecan Pie Truffles

vegan 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.

Servings: 25-30 truffles
Prep Time: 30-45 minutes
Run Time: None


  • 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


  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. 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.
  4. 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.
  5. 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.
  6. 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!

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