Pecan Truffles

These were supposed to be like turtle candies but in a truffle. I really like when things go wrong sometimes though, as in this case. I started out with some pecan butter and wanted to add a little homemade caramel for the filling. I ended up with a very rich and creamy pecan filling with not much caramel flavor at all – but it is great! It is so soft and fluffy and the dark chocolate coating goes perfect with it. I actually really like these frozen but eat it how you want! Makes about 10 truffles.

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½ bag of dark chocolate chunks (I use Enjoy Life)
1 tsp coconut oil
¼ cup coconut oil
1 Tbsp coconut (or brown) sugar
1 tsp vanilla
½ cup coconut cream (solids from canned coconut milk)
¼ cup coconut oil
½ cup pecan butter

  • In a large mixing bowl, combine ¼ cup coconut oil and ½ cup coconut cream. Blend for about 3 minutes on high speed.
  • In a small saucepan, melt ¼ cup coconut oil, sugar and vanilla and bring to a low boil.
  • Add sugar mixture to coconut cream and blend for another 5 minutes, slowly adding in pecan butter until smooth. It is important to blend for the full 5 minutes at least to get the creamy, fluffy filling.
  • Once mixture is smooth, chill for about 20 minutes.
  • In a medium microwave safe bowl, melt chocolate and 1 tsp coconut oil. Using a small cookie scoop, scoop out small balls of filling and roll into smooth balls.
  • Dip each ball into chocolate and roll until covered. Place on a baking sheet lined with parchment paper. Chill for about 30 minutes.

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