Pecan Pie Truffles (No Bake!)

Pecan Pie Truffles (No Bake!)

Course: Dessert

Cuisine: American

Keyword: pecan pie truffles

Prep Time: 30

Total Time: 30

Servings:

Calories: 104kcal

Author: Megan Gilmore

If your oven is busy during the holidays, try making these no-bake Pecan Pie Truffles. They're made with a handful of simple ingredients, yet taste totally decadent. The last time I brought these to a party, they disappeared faster than the pecan pie!

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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 information is for 1 of 20 truffles, assuming you use every drop of melted chocolate. (You might not!) This information is automatically calculated from an online database, so it's an estimate, not a guarantee.

Update Note: This recipe was originally published in 2012 and updated in 2025. I reduced the chocolate chips from 1 cup to 3/4 cup to help you avoid wasted melted chocolate.

Nutrition