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Hey dessert lovers!
Got a sweet tooth craving? You’re in for a treat today!
I’m about to share my favorite recipe: pecan pie truffles.
They’re rich, gooey, and packed with that classic pecan pie flavor we all adore.
Easy to make and even easier to devour, these little bites are perfect for sharing… or not!
Let’s dive into this deliciousness!
Suggestions for Ingredient Substitution
For those with nut allergies, finely chopped sunflower seeds or pumpkin seeds can replace pecans in this recipe. These seeds provide a similar crunchy texture and nutty flavor while offering comparable nutritional benefits. Graham crackers can be substituted with gluten-free oats or almond flour for a gluten-free option. Adjust the milk quantity slightly to achieve the right consistency. Dark brown sugar can be replaced with coconut sugar for a lower glycemic index alternative. Use the same amount, but note that the flavor may be slightly less intense. For a non-alcoholic version, omit the bourbon or replace it with 2 teaspoons of vanilla extract for added flavor depth. These substitutions maintain the overall texture and flavor profile of the truffles while accommodating various dietary needs.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 30-40 g
- Fat: 150-170 g
- Carbohydrates: 300-350 g
Ingredients
- 2 1/2 cups finely chopped pecans (250g), with extra for topping
- 1 cup finely crushed graham crackers, digestive biscuits, or vanilla wafers (100g)
- 1 cup packed dark brown sugar (200g)
- 2 tablespoons real maple syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla essence
- 2 tablespoons full-fat milk
- 1 tablespoon melted unsalted butter
- 2 teaspoons bourbon (optional)
- 16 oz semisweet or bittersweet chocolate (450g)
Step 1: Toast and Chop the Pecans
Preheat your oven to 350°F (180°C).
Spread the pecans in a single layer on a baking sheet and toast them in the oven for 8 minutes, or until they are fragrant.
Alternatively, you can toast them on the stovetop in a large pan, tossing often to prevent burning.
Allow the pecans to cool completely.
Once cooled, pulse them in a food processor until chopped into very small pieces, but not finely ground.
If you prefer, you can chop the pecans using a knife and cutting board.
Step 2: Prepare the Cookie Crumbs
Process cookies in a food processor until they are finely ground.
If you don’t have a food processor, place cookies in a plastic bag and crush them finely using a rolling pin.
Set the cookie crumbs aside for the next step.
Step 3: Mix the Truffle Batter
In a medium bowl, combine the chopped pecans, cookie crumbs, dark brown sugar, maple syrup, salt, vanilla extract, milk, melted butter, and bourbon.
Mix all the ingredients well to form a cohesive mixture.
Shape the mixture into 1-inch balls and place each ball on a baking sheet lined with parchment paper.
Freeze the truffle balls until firm, about 20 minutes, to make them easier to dip into chocolate.
Step 4: Dip and Decorate the Truffles
Melt your choice of chocolate and pour it into a tall, narrow glass or a glass measuring cup.
Using two forks or a dipping tool, dip each frozen truffle ball into the melted chocolate, ensuring it is fully coated.
Place the dipped truffles back onto the parchment paper.
Quickly sprinkle each truffle with a few pieces of chopped toasted pecans before the chocolate sets.
Step 5: Set and Store the Truffles
Place the chocolate-coated truffles in the fridge for about 30 minutes, or until the chocolate hardens completely.
These truffles are best stored in the refrigerator in an airtight container and served chilled to prevent the chocolate from melting.
Enjoy within a week for the best flavor and texture.
