pecan pie truffles

DISCLAIMER: THESE AREN'T VEGAN/DAIRY/GLUTEN-FREE/PALEO. they're just simple pecan pie truffles.

but man, are they good. pecan pie is always equated with a good old, southern holiday. and i'm happy to share this recipe with you all so you can bring these bad boys to the table this year.

in the past, the holidays were a time filled with anxiety, apprehension, and stress. they were about calories, sticking to my diet, overthinking every food situation i'd have to be in. here's your reminder that this time of the year is about spending time with your loved ones, staying true to your authentic self (outside of what your diet is), and being present. 

now, back to the truffles. you'll need:


  • 2.5C pecans, toasted and finely chopped

  • 1C graham cracker crumbs (about 8 whole graham crackers)

  • 1C coconut sugar

  • 1/2t salt

  • 2T maple syrup

  • 1/4C bourbon (optional)

  • 1t vanilla

  • 7oz dark chocolate


  • in a food processor, blend all ingredients except dark chocolate until well-incorporated. it's okay to have a few pecan chunks in there.

  • form mixture into small balls, place onto cookie sheet and let set for about an hour in the freezer

  • with a double broiler, melt the chocolate. line a baking sheet with parchment paper. dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. let set in fridge for 15 minutes, or until firm.