Finally, I’ve found a dessert that Austin loves more than these cookies.
These Pecan Date Truffles are the result of experimenting with my No-Bake Pecan Pie Bars. While developing the crust, I found myself with a hefty amount of leftovers that were too delicious to throw away! Instead, I decided to roll them into balls and place them in the freezer to set. Talk about an easy-to-grab treat!
Naturally sweetened with dates and enhanced with a hint of salt, these bite-sized truffles are delicious on their own, but they are downright addictive when coated melted dark chocolate. The crisp dark chocolate shell is the perfect contrast to the buttery, rich pecan centers. They would make an impressive dessert to bring to a party, and a delicious treat to keep on hand in your freezer!
Pecan Date Truffles (Vegan, Paleo)
makes about 2 dozen
Inspired by my No-Bake Pecan Pie Bars
1 cup Medjool dates, pitted
1 cup unsweetened shredded coconut
1 cup raw pecans
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
1 cup 70% dark chocolate chips, for coating
In a large food processor, combine all of the ingredients and process until a sticky dough is formed.
Scoop the dough by rounded tablespoons and use your hands to roll into smooth balls. Place the balls on a baking sheet lined with parchment paper for easy removal.
Place the tray in the freezer to set for 30 minutes.
Melt the cup of dark chocolate chips (5 minutes in a 400F oven does the trick), and remove the baking sheet from the freezer. Roll each ball in the melted dark chocolate, then return them to the parchment paper to set.
If you’d like to sprinkle some crushed pecans or coconut on top for decoration, be sure to do it while the chocolate is still melted– it will solidify quickly on the chilled truffles!
Return the chocolate truffles to the fridge or freezer until ready to serve.
Pecan Date Truffles (Vegan, Paleo)
- 1 cup Medjool dates , pitted
- 1 cup unsweetened shredded coconut
- 1 cup raw pecans
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1 cup 70% dark chocolate chips , for coating
- In a large food processor, combine all of the ingredients and process until a sticky dough is formed.
- Scoop the dough by rounded tablespoons and use your hands to roll into smooth balls. Place the balls on a baking sheet lined with parchment paper for easy removal.
- Place the tray in the freezer to set for 30 minutes.
- Melt the cup of dark chocolate chips (5 minutes in a 400F oven does the trick), and remove the baking sheet from the freezer. Roll each ball in the melted dark chocolate, then return them to the parchment paper to set.
- If you'd like to sprinkle some crushed pecans or coconut on top for decoration, be sure to do it while the chocolate is still melted-- it will solidify quickly on the chilled truffles!
- Return the chocolate truffles to the fridge or freezer until ready to serve.
Calories per truffle: 112, Fat: 7g, Carbohydrates: 10g, Fiber: 1g, Protein: 1g
*Note: For a chocolate-filled variation, add 1/4 cup cocoa powder before processing the filling ingredients.
Reader Feedback: What’s your favorite go-to treat? Our freezer is stocked-up with these truffles now, but my other go-to treat is a frozen banana milkshake. Yum!
Questions and Reviews
wow, they look fantastic!!!
Ha, when I saw your No-Bake Pecan Pie Bars, yesterday, I thought, “Ooh, that crust could be just rolled up & dipped in chocolate to make a fabulous truffle!” I look forward to trying these! They look super delicious & super easy, and I love that they’re just a few ingredients!
Hi Megan, where do you get your 70% chocolate for dipping and coating? Thanks!
I buy mine at Whole Foods– it’s their 365 brand of 70% dark chocolate “chunks.”
I’m not wild about pecans. Any recommendations for a substitute?
I would assume any nut would work, though they might not be as buttery in texture. Maybe walnuts or almonds?
I made them with walnuts because I had a bunch. It worked!
(But I should also note that I can’t get medjool dates where I live, so I used ‘regular’ ones and it was too dry – so I added a bit of full-fat coconut milk that I had on-hand and it stuck together. I’m not sure if walnuts vs. pecans contributed to the dryer consistency).
By the way, I LOVE your recipes (so does my family)!
I am not a fan of the texture of coconut. Any thoughts about an ingredient that could be substituted. These look so great!
You could try replacing the coconut with more pecans, or another variety of nuts, if you like.
I just made these- delicious! I think next time I might try mixing in some cinnamon and experimenting with other flavors.
oh yum! we made almost the same truffles last year.
Just made these this weekend and absolutely LOVED them. Perfect amount of sweetness. I’ve always loved medjool Dates for that reason. I plan to make a double batch for our Christmas Eve party. My non-vegan family even said these were far better than any non-vegan treat they’ve had in a LONG time. Thanks for sharing as always 🙂
whoops! think i processed too long…all the oil came out of the pecans…like a lot.
these are amazing! my husband couldn’t stop eating them….I sprinkled cinnamon on the melty chocolate…mmmm
AMAZING!!!!! I just started to venture out into the vegan world and WOW!!! i din’t expect this to taste this good!!!!
These are amazing! I was pleasantly surprised at how good they were. The 2nd time I made them, I didn’t have time to dip in chocolate but found they were just as good without. Honestly not a bad grab and go in the morning when running late 🙂 It’s a keeper, thank you!
the mixture did not attach together jhad to add coconut oil and made it into a log.
So good. Made them in this morning the only thing I did different was add some raspberries that were backyard picked and I’m frozen and I put them in the food processor as well and with the other ingredients at the end.