Fast forward 4 and a half years and those pecans have turned me into a con artist. I crave those little pieces of pecan heaven-the delicious chocolatey treats that made me completely change my mind about nuts (get your mind out of the gutter!) When I find myself in that gift shop, I get my free sample. I linger. I try to go to a new sales person for another one. Did they leave the sample jar unattended? I grab a handful. Yes...I'm pretty much the Bonnie half of Bonnie & Clyde of free chocolates.
*phew* glad to get that off my chest. My secret shame is safe with you guys, right?
Now, warning...these pecan truffles are messy. See that cocoa power? MESSY. Gets all up on your hands and everything it touches. But is a little extra messy chocolatey powder really such a horrible price to pay? I say worth it. Because you know what you get in return? Sweet, delicious, chocolatey, not overly sweet (or bitter) candies with a nice solid feel of firm, velvety chocolate when you bite in, followed by the lovely crunch of pecan.
And you know what? They're not too bad for ya either. Sweetened only with honey. The only fat comes from good fats coconut oil and a smidge of peanut butter and well...pecans. And chocolate is super full of um...antioxidants and what not...yeah?
Finger lickin' good.
Dark Chocolate Peanut Butter Pecan Truffles
Adapted slightly from Edible Perspective's "Dark Chocolate Peanut Butter Walnut Truffles"
Makes 32-48 pecans
- 32-48 whole pecans or walnuts
- 3 tbsp. creamy peanut butter (that doesn't separate--so classic storebought or homemade will work)
- 2 tbsp. coconut oil
- 1/2 cup + 2.5 tbsp. cocoa powder
- 2 tbsp. honey
- 1/8 tsp. fine grain salt
- Line a pan with parchment or wax paper.
- Melt peanut butter and coconut oil over medium-low heat. Remove from heat and whisk in honey salt, and 2.5 tbsp. cocoa powder. It should be thick but pourable. As it cools it'll thicken, so you may need to turn the heat back on and stir it to thin it out.
- Using a fork, coat pecans one by one and place on the prepared pan.
- Freeze 30 minutes.
- Place about 1/2 cup cocoa in a bowl and coat the pecans.
- Store in a sealed container in the refrigerator.