Description
Homemade German chocolate truffles with a chewy date, pecan and coconut filling that's coated in dark chocolate.
Ingredients
Scale
Filling
- 1 cup pitted Medjool dates (about 10-12 large dates)
- 1/2 tsp vanilla extract
- pinch of salt
- 1/3 cup unsweetened shredded coconut
- 1/3 cup pecan pieces
Coating
- 3/4 cup dark chocolate chips
Instructions
- Line a small baking sheet or large plate with parchment paper. Set aside.
- Make the filling: place the dates, vanilla and salt in your food processor and blend until the mixture has a sticky, caramel-like texture.
- Pulse in the coconut and pecans.
- Roll the mixture into balls, each about 1 tablespoon in size, and place the balls on your lined baking sheet. Note: the mixture IS sticky, so this part is a bit messy.
- Freeze: place the fillings in the freezer for at least 30 minutes.
- Make the coating: once frozen, melt the dark chocolate.
- Grab the fillings from the freezer and dip them, one at a time into the melted chocolate. Place them back on the lined baking sheet to set.
- Decorate: drizzle any remaining chocolate over the balls and top with more pecans and coconut.