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Super Easy Pecan Chocolate Truffles

By: Pure2Raw
This image courtesy of pure2raw.com

With a prep time of around 10 minutes, this Super Easy Pecan Chocolate Truffles recipe from the Pure2Raw twins definitely lives up to its name. In terms of taste and health value, few no bake dessert recipes can beat this one!

Notes

For even more great recipes from the Pure2Raw twins, check out http://www.pure2raw.com/

Makes12 to 15 truffles, depending on the scooper used

Preparation Time10 min

Cooking MethodNo Bake

Ingredients

  • 1 cup raw pecan pieces
  • 1 cup raw unsweetened coconut flakes
  • 1 tablespoon cocoa
  • 1 pinch sea salt
  • 3 to 4 pitted dates
  • 1/4 teaspoon nutmeg (optional)
  • 1 to 2 chocolate bar of choice (we picked a gluten free dark chocolate that was 70 percent dark chocolate – the darker the better for us), need about 6 to 8 ounces worth of chocolate

Instructions

  1. First you have to make the main part of truffle. To do so place pecans, coconut flakes, salt, dates, and cocoa into food processor and pulse till batter holds together.
     
  2. Grab a cookie scooper and scoop out your truffles. Roll each one in your hands to form a nice round shape. set aside. Size will vary depending on the size of cookie scooper
     
  3. Next you need to melt your chocolate bar. What we did to melt the chocolate was take a pot on your stovetop and fill with some water, bring to a boil. place a glass bowl on top of over boiling water pot and place pieces of chocolate bar into glass bowl. with a wooden spoon stir till all chocolate is melted.
     
  4. Remove from heat and begin to start dipping pecan truffles into your melted chocolate. (Note: We used our fingers to coat the truffles, and yes it got a little messy, isn’t that the whole point of baking is getting messy. We think so.)
     
  5. Once you got one truffle coated with chocolate set on wax or parchment paper to cool. Then repeat the process till all truffles are coated with chocolate. Once all truffles are set then you can remove from wax paper and place on a plate to enjoy.

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I made these for a lab meeting and they were a huge hit. In fact, they were so good that I was asked for the recipe and asked to make them again, which I did. I used unsweetened coconut chips instead of the flakes for a stronger coconut flavor and to get more of the natural oil. I used Medjool dates and omitted the nutmeg. For the outer chocolate icing, I used Enjoy Life's allergen-free dark mega chunk chips, which I gently melted in a pot and for an added touch, I melted some white chocolate chips and very lightly drizzled the truffles with it. Absolutely delicious and highly recommended!

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