These coconut pecan truffles are a nutritious alternative to any store bought box of chocolates. They're made with unsweetened coconut, pecans and dates, then dipped in dark chocolate. These pecan truffles are the perfect bite-sized treat to enjoy during the holidays!
I always remember loving boxes of chocolates as a kid. But now that I have a much cleaner diet, store bought truffles just aren't that appealing. You can't beat a homemade truffle with fresh, high quality ingredients!
These coconut pecan truffles are one of my holiday favorites - I've been making them for years. I love sharing a batch with family and friends, or stashing them in the freezer for when I need a quick sweet treat.
They have a chewy filling made with coconut, pecans and dates. And they're encased in a dark chocolate shell. You can add sprinkles to the filling and top for decoration, or go without.
Why You'll Love these Coconut Pecan Truffles
- Made with simple, real food ingredients - no preservatives, artificial flavorings or colorings, hydrogenated oils or refined sugar
- Paleo and vegan friendly - fit a variety of diets and food intolerances
- Naturally sweetened - the filling is sweetened with dates (no sugar added)
- 5 ingredients - these truffles only require 5 ingredients to make
- Healthy but satisfying - you can satisfy your sweet tooth, all while maintaining a healthy diet
Ingredients
These healthy pecan chocolates require only 5 ingredients! The full recipe can be found in the recipe card below, but here's a list of what you'll need:
- unsweetened shredded coconut
- raw pecans
- medjool dates
- salt
- sprinkles (optional)
- dark chocolate
As far as substitutions go, the pecans can be swapped with any nut or seed. The sprinkles are optional, but fun and highly recommended! Plus, you can use various colors depending on your preference or the holiday.
I used Pascha 85% dark chocolate, but also love their 100% dark chocolate and Hu dark chocolate gems.
How to Make Pecan Truffles
These truffles are super easy to make, but require a food processor.
- Place the dates in a bowl. Pour hot water over the dates so that they are fully submerged. Let the dates soak for 5 minutes to soften.
- Blend the soaked dates, coconut, pecans and salt. Then add the sprinkles and pulse a few times.
- Roll the mixture into balls and set on a lined baking sheet or large plate.
- Place the balls in freezer for 30 minutes to harden.
- Melt the dark chocolate.
- Dip the fillings in melted chocolate.
- Decorate the truffles with leftover chocolate and sprinkles.
Storage
These homemade pecan truffles can be kept out at room temperature for serving or gifting to a friend, but need to be stored in the fridge or freezer. Place them in a sealed container or baggie and keep in the fridge up to two weeks, or the freezer up to two months.
Recipe Tips and Tricks
- Soak the dates - soaking the dates in hot water will soften them, making them chewier and providing a better filling texture for the truffles.
- Use festive sprinkles - play around with different colored sprinkles depending on the occasion.
- Freeze fillings - freezing the fillings before dipping them in dark chocolate will make the process much easier. The chocolate hardens more quickly, making the truffles look nicer.
Frequently Asked Questions
Yes! Truffles store well in the freezer. Place them in an airtight baggie or container. They're best eaten within two months.
Yes, these are vegan pecan truffles!
Some great homemade truffle decorations include: festive sprinkles, flaked sea salt, chopped nuts and/or a drizzle of chocolate (white or dark).
More Homemade Truffle Recipes
For more easy, paleo and vegan truffles check these out:
Print
Coconut Pecan Truffles (Paleo, Vegan)
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 15-16 truffles
Description
These coconut pecan truffles are perfect for a healthy dessert. They're made with a few simple ingredients and are paleo and vegan friendly.
Ingredients
- ½ cup unsweetened shredded coconut
- ½ cup raw pecans
- ½ cup pitted Medjool dates (about 7 dates)
- pinch of salt
- 2 Tbsp sprinkles (optional)*
- 3 oz dark chocolate (just over ½ cup)
Instructions
- Place the dates in a bowl. Pour hot water over the dates so that they are fully submerged. Let the dates soak for 5 minutes to soften.
- Drain the water from the dates and add them to your food processor, along with the pecans, coconut and salt. Blend until the mixture starts to clump and can be shaped into balls.
- Add in the sprinkles and pulse a couple times.
- Roll the mixture into balls, each about 1 tablespoon in size (15-16 balls). Place the balls on a parchment-lined baking sheet or plate.
- Place the balls in freezer for 30 minutes to harden.
- Add the dark chocolate to a small saucepan, place on the stovetop and melt over low heat. (Or melt the chocolate in your microwave at 20-30 second intervals, stirring between.)
- Once the chocolate has fully melted, grab the balls from the freezer and dip them, one at a time, into the melted chocolate. Place the dipped balls back on your parchment-lined baking sheet/plate to set.
- Drizzle any remaining chocolate over the balls and immediately top with additional sprinkles (or chopped pecans) for decoration.
- Store truffles in an airtight container or bag in the fridge or freezer.
Notes
*Sprinkles are optional, but they're great for a fun, festive treat.
Katie
My whole family loved these pecan truffles! Enjoy!