Toasted pecan cookie-dough truffles coated in chocolate
Here is an easy, fast, and indulgent sweet treat using the lovely goodies I picked up from Goodfor Store. These toasted pecan truffles have a rich cookie-dough like inside, and are smothered in my favourite homemade chocolate. It’s a recipe adapted from a Betty Crocker Cook book (first published 1963) meaning they’re a little bit naughty with the addition of icing sugar. You’ll absolutely love them!
Ingredients:
For the cookie dough:
1 cup toasted pecans, plus extra for topping
1 cup medjool dates
1/2 cup peanut butter
3/4 cup confectioners' sugar
2 tbsp coconut oil
For the chocolate:
1/2 cup of coconut oil
1/4 cup pure maple syrup or honey
1/4 cup peanut butter
1/4 cup cocoa powder
a pinch of sea salt
Method:
Add all cookie dough ingredients to a food processor, and pulse until it starts to come together like a dough. Using your hands, roll into balls, then pop in the freezer to set while you make the chocolate sauce.
In a double boiler or small saucepan over VERY low heat, melt the coconut oil, maple syrup and nut butter together. Allow to cool completely, otherwise, the chocolate will split. Stir in the cocoa and a pinch of salt if using. Whisk until glossy and smooth. If the mix does split, you can blend in a blender to become smooth again.
Dip each ball into the chocolate, then coat using a spoon.
Transfer to a plate lined with baking paper, then top with a sprinkling of roughly chopped toasted pecans if you wish.
Place in the fridge to set for at least 15 minutes.
Makes about 12-14 truffles. Store in an airtight container in the fridge for up to a week…if they last that long! You can also store them in the freezer for up to two months.
This blog post is sponsored by Goodfor - a fantastic refinery that allows you to shop for lovely ingredients and refill your pantry without the use of wasteful and unnecessary packaging. Thank you for supporting the brands that so kindly support my business.
