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The next time you need a bite-sized treat to bring to a party, remember these healthy pecan pie truffles. The filling tastes remarkably like pecan pie, but is made with simple ingredients, like pecans, dates, and shredded coconut.
When dipped in dark chocolate, it looks like something you’d buy! (And no one has to know how easy they were for you to prepare.)
⭐⭐⭐⭐⭐ Featured Review
“Best vegan truffles recipe on the internet! I make these every Christmas and gift as gifts. People adore me!” – Vibeke
Ingredients You’ll Need
- Pecans. I use pecans that aren’t roasted or salted. These are usually easy to find because it’s the same ingredient used to make pecan pie. If you’d rather use walnuts, those will work, too.
- Medjool Dates. This variety of dates is usually easy to find in the produce section of the grocery store. Ideally, they should look plump and juicy, so they are easy to split apart with your fingers to remove the pits.
- Shredded Coconut. I love the texture and flavor that shredded coconut adds to these. (But extra pecans could be used instead.) Shop for coconut that is dried and not sweetened.
- Vanilla Extract. This helps boost the pecan pie flavor, but can be omitted if needed.
- Fine Sea Salt. The best desserts have a good pinch of salt added to them, so don’t skip this. You could even sprinkle some flakey salt on top of the chocolate, if you like!
- Chocolate Chips. This is melted for a quick chocolate coating. Use up to 70% dark chocolate for a lower-sugar treat. (My kids prefer semi-sweet chocolate, though, so know your audience.)
How to Make Pecan Date Truffles
Step 1:
Add the pecans, coconut, pitted dates, vanilla, and salt to a large food processor fitted with an “S” blade. Secure the lid and process for about 30 seconds.
Scrape down the sides of the machine, if needed, and pulse a few more times to make sure the dough looks evenly crumbly. It should stick together when pressed between your fingers and easily rolled into a ball.
Be careful NOT to over process the mixture. If you blend the nuts for too long, the mixture will become oily and messy to work with.
Step 2:
Use a tablespoon or cookie scoop to scoop the mixture into the palm of your hand. Roll the ball between your hands until it’s smooth. Then place it on a baking sheet lined with parchment paper. (Make sure this pan will fit on a flat shelf in your freezer; a plate will work, too.)
Repeat the process until you’ve rolled all of the mixture into balls. I usually get 20 balls from this batch, but it could vary based on the size of your cookie scoop. Place the pan in the freezer so the balls can chill.
Step 3:
Make a double boiler to melt the chocolate chips. Fill a small saucepan with one inch of water then bring it to a boil over high heat on the stove. Once it’s boiling, arrange a heat-safe bowl snugly over the top of the pan.
Add the chocolate chips and let them warm up for a few minutes. Start stirring as soon as the chocolate looks glossy. It should continue to melt as you stir. Once it’s smooth, remove the pan of pecan truffles from the freezer.
Use a spoon to coat the truffles in the melted chocolate. Work one at a time, because the chocolate will firm up quickly as it touches the cold truffles. Transfer the coated truffle back to the parchment lined pan and top with a few pieces of pecan or flaky salt, if desired. Once the chocolate hardens, you won’t be able to attach any toppings, so that’s why I work with one truffle at a time.
Repeat the chocolate coating process until all 20 truffles are coated. Return the pan to the freezer for at least 15 minutes so the chocolate can set.
Pecan Truffle Serving Tips
Once the truffles are chilled, they can be served right away. Or, you can transfer them to an airtight container and store them in the fridge for up to 2 weeks. (Or freeze for up to 3 months.)
When you’re ready to serve them, remove them from the fridge and let them come to room temperature about 30 minutes in advance. Because they are coated in melted chocolate chips, they can be served at room temperature without melted. (If you add coconut oil to the melted chocolate, then they will become too soft at room temp.)
For a firmer truffle center, serve them from the fridge. For a softer truffle center, serve them at room temperature.
Pecan Pie Truffles (No Bake!)
Ingredients
- 1 cup pecans (not salted; plus extra for topping)
- 1 cup unsweetened shredded coconut
- 1 cup Medjool dates , pitted
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- ¾ cup dark chocolate chips , for coating
Instructions
- Add the pecans, coconut, pitted dates, vanilla, and salt to a large food processor fitted with an "S" blade. Secure the lid and process for about 30 seconds. Scrape down the sides of the machine, if needed, and pulse a few more times to make sure the dough looks evenly crumbly. It should stick together when pressed between your fingers. Note: Be careful NOT to over-process the mixture. If you blend the nuts for too long, the mixture will become oily and messy to work with.
- Use a tablespoon or cookie scoop to scoop the mixture into the palm of your hand. Roll the ball between your hands until it's smooth. Then place it on a baking sheet lined with parchment paper. (Make sure this pan will fit on a flat shelf in your freezer; a plate will work, too.) Repeat the process until you've rolled all of the mixture into balls. I usually get 20 balls from this batch, but it could vary based on the size of your cookie scoop. Place the pan in the freezer so the balls can chill.
- Make a double boiler to melt the chocolate chips. Fill a small saucepan with one inch of water then bring it to a boil over high heat on the stove. Once it's boiling, arrange a heat-safe bowl snugly over the top of the pan. Add the chocolate chips and let them warm up for a few minutes. Start stirring as soon as the chocolate looks glossy. It should continue to melt as you stir. Once it's smooth, remove the pan of pecan truffles from the freezer.
- Use a spoon to coat the truffles in the melted chocolate. Work with one at a time, because the chocolate will firm up quickly as it comes into contact with the cold truffles. Transfer the coated truffle back to the parchment-lined pan and top with a few pieces of pecan or flaky salt, if desired. Once the chocolate hardens, you won't be able to add any toppings that stick. Repeat the chocolate coating process until all 20 truffles are coated. Return the pan to the freezer for at least 15 minutes so the chocolate can set.
- Once the chocolate has set, you can serve these right away or transfer them to an airtight container and store them in the fridge for up to 2 weeks. (You can also freeze for up to 3 months.) Let them come to room temperature at least 30 minutes before serving.
Notes
Nutrition
more Recipes to Try
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
Had all the ingredients already. Made some with and without chocolate and both are delicious and taste like pecan pie.
First time making these. So good! Mine only made 12 and I had to melt more dark chocolate chips. Is the serving size 1 truffle? I will definitely make again. So pretty and no guilt.
Best vegan truffles recipe on the internet! I make these every Christmas and gift as gifts. People adore me!
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.
the mixture did not attach together jhad to add coconut oil and made it into a log.
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!
AMAZING!!!!! I just started to venture out into the vegan world and WOW!!! i din’t expect this to taste this good!!!!