Chocolate Pecan Date Truffles
Serves: Makes about 20 truffles.
  • 2 cups pecans (lightly toasted, optional)
  • 12 soft Medjool dates, pitted and soaked (if they’re very dry)
  • ½ teaspoon sea salt
  • 1½ teaspoons maple syrup
  • 2 tablespoons coconut milk, if necessary
Chocolate coating:
  • 1 cup dark chocolate chips, melted
  • Crushed pecans
  • Coarse sea salt
  1. In a food processor, pulse together the pecans, dates and sea salt. Add the maple syrup and pulse until the mixture sticks together (it should clump together to form a ball). If the mixture is too dry or crumbly, gradually add some coconut milk. Use a tablespoon to scoop the mixture and roll it into approximately ¾-inch balls. If the mixture is too soft or sticky to work with, put it in the fridge for 30 minutes to firm up.
  2. Once the balls are rolled, place them in the fridge for at least 1 hour to firm up. This will help them stay cohesive while dipping in the chocolate.
  3. Melt the chocolate in a small bowl. Dip each ball to coat and place on parchment paper or a wire rack. Top with the crushed pecans and/or coarse sea salt.
Recipe by Love and Lemons at