Ingredients

The following ingredients have 4 Servings
  • 15 medjool dates
  • 1/2 cup pecans (finely chopped)
  • 2 tablespoons maple syrup
  • 1 tablespoon water (I used the water the dates were soaking in)
  • 3 tablespoons ghee
  • Pinch of sea salt
  • 1 cup chocolate chips
  • 1 teaspoon coconut oil

Instruction

  • In a food processor, add your pecans and process until finely chopped. Remove and set aside.
  • Next, add dates, maple syrup, ghee and water to the food processor. Blend until this forms a thick puree.
  • In a bowl, add the puree, pecans and a pinch of sea salt. Mix well and freeze for 20-30 minutes.
  • Remove from freezer and form into balls (it may take a minute or so before you can mold them - the warmth of your hands will help form the balls).
  • Put the balls back in the freezer for about 20 minutes or until solid.
  • Use a double boiler to melt the chocolate chips and coconut oil. Once smooth, take one ball out of the freezer and dip it into the chocolate. Then place the candy onto a sheet of parchment paper.
  • Repeat until all truffles are done.