Chocolate Pecan Truffles
Chocolate pecan coating:
1 ½ cups pecans
1 T. cinnamon
2 T. cacao powder
1 tsp. Himalayan salt
Blend all ingredients in a food processor and set aside. Use unwashed processor bowl to mix the base.
Chocolate base:
2 cups Living Intentions chocolate cake mix
½ cup coconut oil
½ cup tahini
½ cup of *date paste
1 tsp. vanilla powder (or extract)
1 tsp. cinnamon
1 tsp. Himalayan salt
Using same bowl from the coating, blend all ingredients in a food processor. Chill in the refrigerator until firm. Using a small scoop create 2” balls.
Coat balls in pecan mixture.
Store in fridge in covered container or freeze.
Perfect substitute for holiday cookie. You can also dehydrate for an “almost baked brownie” version.
*Caramel Date Paste:
1 cup pitted dates
½ cup filtered water
1 T. tahin
Blend in high powered blender. Store in refrigerator.
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