These no bake Pecan Pie Truffles are a healthier take on a traditional favourite, made with basic ingredients and naturally sweetened so there is no added sugars. If making a whole pecan pie feels like too much work, try these pecan pie balls instead. They have all the same nutty caramelized flavours you know and love and they are way easier to make.
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Recipe Highlights
- Perfectly bite sized hand held dessert treat with no added sugars
- Great to give as gifts to family, friends or neighbours
- Quick and easy to make without a food processor
- Easier to make than a whole pie and perfect for small gatherings
- Easy to make a single or double batch and to customize with your favourite spices
- Fun to decorate and easy to add chocolate drizzle or to coat completely in chocolate
- It’s the perfect healthy holiday treat you can eat without feeling guilty, just like these Chocolate Avocado Truffles.
Ingredients
Ingredient Notes
- Cashew Nut Butter: this works with the medjool dates to provide stickiness and hold the truffles together. Any type of nut butter will work, although I find cashew nut butter has a milder flavour which I like however you could use peanut butter if that is all you have on hand.
- Pecans: these are the body and base of the recipe and you’ll need a few extra pecans to crush up and decorate on top to stick to the melted chocolate
- Almond Meal: this also helps to provide body to the truffle. You can buy almond meal or make your own by grounding almonds in food processor. Alternatively you could use hazelnut meal, almond flour or oat flour. (Even blitzing oats in a food processor would be a great substitute)
- Dates: medjool dates are perfect for this recipe as they provide the right level of sweetness and also a caramel like flavour
- Vanilla Extract: this adds an additional level of flavour. I highly recommend adding, but you can leave it out if you don’t have it.
- Coconut Oil: you only need a tiny amount of coconut oil to help bring the ingredients together. You could skip adding the oil if you feel the mixture is already wet enough.
- Ground Cinnamon: adds a hint of warming spice
- Dark Chocolate: I love using Lindt no added sugar Dark Chocolate. Its rich and flavourful and a drizzle on each truffle is all you need.
If all this seems like too much, why not try my 3 ingredient Peanut Butter Oatmeal Balls. They’re very addictive.
How To Make
- Make the date puree (or buy it) and add to a large mixing bowl, along with the cashew nut butter, coconut oil, and vanilla essence. Mix to combine
- Add chopped pecan nuts and combine, followed by ground cinnamon if desired.
- Add almond flour and use your hands to incorporate the mixture thoroughly.
- Roll the batter into 20 one inch balls.
- Melt the dark chocolate and drizzle each ball with it. Use two tablespoons of finely chopped pecans to garnish when the chocolate is still melted.
- Refrigerate the truffles for 1 hour before serving.
Recipe Tips
- Toasting the Pecans: For an extra hint of toastiness when you bite into the truffles, you could lightly roast the pecans in a hot oven for 4 to 5 minutes.
- Rolling Into Balls: If the mixture is sticking to your hands, keep a small water bowl nearby as you roll to add a little dampness to your hands every 3 or 4 balls. This will also help you to achieve a super smooth outside.
- Hide a pecan nut inside: wrap the truffle mixture around a full or half pecan and form a ball so that when you bit into the truffle you bite into the pecan as well.
- Mixture too wet? Add a little extra almond meal to get it to the right consistency to stick together to roll into balls
- Mixture too dry? Add a little water, one tablespoon at a time, mixing through until the mixture is the right wetness to form into balls.
- Scaling: Instead of making 20 one inch truffles, you could make 40 mini truffles which could be a great idea for gifts if your adding them to pretty jars to give away.
- Storage: Store truffles in an air tight container in the fridge for 1 week. Although if you live somewhere cold, you could certainly keep them in a container at room temperature.
Date Puree Tips
After pitting the dates (removing the seed), soak them in hot tap water for 10 minutes. Once dates are soft, drain the water (as much as possible).
To remove excess water, you can use your hands to squeeze out the water or put them into a strainer and press down with your hands or a cup to push out the moisture.
For best results, puree dates with a hand blender or if you don’t have one of these, mash with a fork until you have a sticky wet paste.
These pecan pie truffle balls are a healthier option to regular pecan pie and easier to make. With no added sugars or processed ingredients, you can enjoy these bite sized dessert treats without the additional sugar high.
They are also perfect to make ahead as a dessert for family gatherings. All you need to do is make them the day before and serve when ready.
More Bliss Balls and Truffles
- Chocolate Sweet Potato Truffles
- Carrot Cake Bliss Balls
- Chocolate Almond Date Balls
- Lemon Cheesecake Balls
- Apricot Bliss Balls
Pecan Pie Truffles
These no bake Pecan Pie Truffles are a healthier take on a traditional favourite, made with basic ingredients and naturally sweetened so there is no added sugars
Recipe Tags: Dairy Free, Low Carb, Low Sugar
Ingredients
- ½ cup Cashew nut butter
- 1 cup Chopped pecans – + 2 tablespoon finely chopped pecans to garnish
- ½ cup Almond meal
- 1 teaspoon Vanilla extract
- ⅓ cup Date puree – about 6 Medjool dates
- 1 tablespoon Coconut oil
Optional Decoration
- ½ teaspoon Ground cinnamon
- 1.5 oz (40 grams) Sugar Free Dark Chocolate – melted
Instructions
-
Make date puree: remove seeds from dates and soak in hot tap water for 10 minutes. Drain dates by pressing or squeezing to release the excess water. Use a handheld stick blender or fork to mash dates into a puree.
-
Mix date puree with cashew butter, vanilla extract, and coconut oil.
-
Add chopped pecan nuts and combine, followed by ground cinnamon if desired.
-
Add almond flour and use your hands to incorporate the mixture thoroughly.
-
Roll the batter into 20 one inch balls.
-
Melt the dark chocolate and drizzle onto each ball using a spoon held from a height. Use two tablespoons of finely chopped pecans to garnish when the chocolate is still melted.
-
Refrigerate the truffles for 1 hour before serving.
Notes
- Cashew Nut Butter: this works with the medjool dates to provide stickiness and hold the truffles together. Any type of nut butter will work, although I find cashew nut butter has a milder flavour which I like however you could use peanut butter if that is all you have on hand.
- Pecans: these are the body and base of the recipe and you’ll need a few extra pecans to crush up and decorate on top to stick to the melted chocolate
- Almond Meal: this also helps to provide body to the truffle. You can buy almond meal or make your own by grounding almonds in food processor. Alternatively you could use hazelnut meal, almond flour or oat flour. (Even blitzing oats in a food processor would be a great substitute)
- Dates: medjool dates are perfect for this recipe as they provide the right level of sweetness and also a caramel like flavour
- Vanilla Extract: this adds an additional level of flavour. I highly recommend adding, but you can leave it out if you don’t have it.
- Coconut Oil: you only need a tiny amount of coconut oil to help bring the ingredients together. You could skip adding the oil if you feel the mixture is already wet enough.
- Ground Cinnamon: adds a hint of warming spice
- Dark Chocolate: I love using Lindt no added sugar Dark Chocolate. Its rich and flavourful and a drizzle on each truffle is all you need.
Nutrition
Calories: 94kcalCarbohydrates: 7gProtein: 2gFat: 7gSaturated Fat: 1gFiber: 1gSugar: 5g
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.
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