Dark Chocolate, Pecan, & Almond Truffles

Rich & decadent, a welcome addition to any holiday treat platter!

Prep & Cooking: 20 minutes
Makes: 12-15 pieces
 
Main Ingredients:
½ cup raw pecans
¼ cup raw almonds
6-7 Medjool dates, pitted and quartered – I use medjool because they tend to stay fresh and are easily blended
3 tbsp semi-sweet chocolate chips
¼ cup cocoa powder
1 tsp vanilla
 
Optional Toppings:
2 tbsp cocoa powder for dusting
Pecan pieces
Chocolate pieces or chips
 
Method:
In a food processor or blender, chop pecans until fine. Add dates, vanilla, cocoa powder and chocolate. Continue processing until all ingredients are incorporated, often the ingredients will come together and form a ball in the processor.
 
Unplug your food processor and remove the mixture. The mixture should hold together easily when pinched, if not, continue processing for approximately 1-2 minutes, if mixture is still too dry, try adding an additional pitted chopped date and process. Form into 1” balls. You can top each truffle with pecans, chocolate pieces, dust with cocoa powder, or leave plain.
 
These truffles make a rich addition to any holiday treat assortment and keep for around a week in an airtight container in the fridge. If you are travelling with these, be sure to store them in a hard-sided container to avoid squishing.
 
Tips & Variations:

• If giving as a gift, be sure to package and store in the fridge until ready to give