Chocolate Pecan Date Truffles
Serves: Makes about 20 truffles.
Ingredients
- 2 cups pecans (lightly toasted, optional)
- 12 soft Medjool dates, pitted and soaked (if they’re very dry)
- ½ teaspoon sea salt
- 1½ teaspoons maple syrup
- 2 tablespoons coconut milk, if necessary
Chocolate coating:
- 1 cup dark chocolate chips, melted
- Crushed pecans
- Coarse sea salt
Instructions
- In a food processor, pulse together the pecans, dates and sea salt. Add the maple syrup and pulse until the mixture sticks together (it should clump together to form a ball). If the mixture is too dry or crumbly, gradually add some coconut milk. Use a tablespoon to scoop the mixture and roll it into approximately ¾-inch balls. If the mixture is too soft or sticky to work with, put it in the fridge for 30 minutes to firm up.
- Once the balls are rolled, place them in the fridge for at least 1 hour to firm up. This will help them stay cohesive while dipping in the chocolate.
- Melt the chocolate in a small bowl. Dip each ball to coat and place on parchment paper or a wire rack. Top with the crushed pecans and/or coarse sea salt.
Recipe by Love and Lemons at https://dailycove.info/kentucky-derby-party-recipes/%3C/div%3E%3Cdiv
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