Description
Pecan Pie Truffles are bite-sized treats that capture the rich, nutty flavor of pecan pie. They are perfect for holiday gatherings or any time you want a sweet, no-bake dessert.
Ingredients
Scale
- 1 cup finely chopped pecans
- 1 cup graham cracker crumbs
- 1/2 cup packed brown sugar
- 1/4 cup melted butter
- 4 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 8 oz semisweet chocolate, chopped (for coating)
- 1 tablespoon coconut oil (optional, for smoother coating)
Instructions
- Toast the pecans in a dry skillet over medium heat for 2-3 minutes, stirring frequently. Let cool.
- In a food processor, combine the cooled pecans, graham cracker crumbs, and brown sugar. Pulse until finely ground.
- Add the melted butter, cream cheese, and vanilla extract. Pulse until the mixture comes together and forms a dough.
- Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet. Refrigerate for at least 30 minutes.
- Melt the chocolate and coconut oil together in a double boiler or microwave in 30-second bursts, stirring until smooth.
- Dip each chilled truffle into the melted chocolate, using a fork to coat evenly. Let excess drip off, then return to the baking sheet.
- Refrigerate until the chocolate is set, about 15 minutes. Serve cold or at room temperature.
Notes
- Store truffles in an airtight container in the refrigerator for up to two weeks.
- For a gluten-free version, use gluten-free graham crackers or crushed gluten-free cookies.
- You can substitute white chocolate or dark chocolate for the coating.
- Make sure the cream cheese is fully softened to avoid lumps.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg