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.
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 the pulp with the ground flax and mix well. Add date paste, toasted pecans, a pinch of salt, and a 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 of 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!
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!