Nothing screams Fall more than a classic pecan pie. These truffles are a healthier twist on a holiday classic and go together in under 15 minutes. Make a double batch today for a sweet treat all week (hey, you deserve it!)
Did you know that the average slice of pecan pie packs a whopping 500+ calories with 65g of carbohydrate and more than 30g of sugar – all from processed white SUGAR and corn syrup (Yikes!)
These Pecan Pie Truffles have the taste you love but with far less sugar (and sugar from dates, at that) and carbs. I added Vital Proteins Collagen Peptides to the recipe for a boost of gut-healthy collagen, and a punch of protein to boost your energy.
Plus, they’re super easy to make…just toss the pecans, dates, collagen peptides, vanilla and sea salt in the food processor and blend it for a few seconds. (No need to heat your oven or getting covered in pie flour)
Add a drizzle of melted dark chocolate and in no time you’ll be indulging in these easy, no-bake holiday- ChocolatePecan Pie Truffles.
Crunchy pecans…caramel-y dates…dark chocolate. It’s coming for ya!
- 1 cup raw pecans
- ⅓ cup Vital Proteins Collagen Peptides
- 12 medjool dates, pitted
- 1 tsp. pure vanilla
- ⅛ tsp. salt
- 2 Tbsp. dairy-free chocolate chips
- ¼ tsp. coconut oil
- Place pecans, collagen peptides, dates, vanilla and sea salt in the bowl of a food processor. Process until mixture resembles coarse sand and sticks together when pinched between two fingers. If mixture is too dry, add a few drop of water and process again. If mixture is too sticky, add a little extra collagen or a few more pecans and process again.
- Roll nut mixture into 10 balls (about 1 tablespoon of mixture each). Place on a plate.
- Melt chocolate chips and coconut oil in a small bowl by settting a small pan over simmering water to simulate a double boiler, 5-10 seconds at a time, stirring in between, until glossy and smooth.
- Use a spoon to drizzle each truffle with melted chocolate. Sprinkle with additional sea salt or chopped pecans, if desired.
- Allow chocolate to harden in the refrigerator and then store for up to 1 week.