Pecan Pie Truffles
These pecan pie truffles have all the flavor of a classic pecan pie in bite-size, no bake form. They’re rich, chewy, and coated in smooth chocolate for a simple dessert that’s easy to make and even easier to share.
Servings: 24 truffles
Calories: 207kcal
Ingredients
- 2 ½ cups toasted pecans finely chopped
- 1 cup graham cracker crumbs or Biscoff cookie crumbs
- ¾ cup brown sugar or coconut sugar
- ½ teaspoon salt
- 2 tablespoons maple syrup
- ⅓ cup corn syrup or Biscoff spread or pecan butter
- 1 teaspoon vanilla extract
- 2 cups chocolate chips of choice for melting
- Optional toppings: extra chopped pecans flaky sea salt
Instructions
- In a large bowl, mix together chopped pecans, crumbs, salt, and brown sugar.
- Add maple syrup, corn syrup (or Biscoff spread), and vanilla. Stir until the mixture is fully combined and sticky.
- Roll the mixture into small balls (about 1 inch) and place on a parchment-lined baking sheet. Or press into a mini silicone muffin pan for even rounds.
- Freeze for 45 minutes to 2 hours, until firm.
- Melt chocolate chips in 30-second bursts, stirring between each, until smooth.
- Dip each pecan ball into the melted chocolate and place back on the baking sheet.
- While the chocolate is still wet, sprinkle with extra chopped pecans or sea salt if desired.
- Let set at room temperature until the chocolate hardens.
Notes
- For a vegan version, use dairy-free chocolate chips.
- Store truffles in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.
- For a flavor twist, try adding espresso powder, bourbon, or shredded coconut to the filling.
Nutrition
Calories: 207kcal | Carbohydrates: 25g | Protein: 1g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 78mg | Potassium: 105mg | Fiber: 1g | Sugar: 21g | Vitamin A: 6IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.5mg