Raw Pecan Tart Truffles
- 1 1/2 cups pecans
- 1 cup medjool dates (about 12), pitted and chopped (fresh is best)
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract or ground vanilla bean
- pinch of salt
for rolling, optional
- shredded coconut
- almond meal
- crushed graham crackers
- freshly ground mineral salt
Place ingredients in food processor and process until it just becomes combined. Ideally you want your dough to have visible pieces of nuts (but you can also process until smoother, see notes). It should stick together when you pinch it. Roll dough into 1 inch balls, about 12 truffles. Roll in any one or mix of the optional ingredients if desired for a finished look. Store in the refrigerator for up to a month (may even last longer) or freeze for a longer shelf life pulling them out as needed.
To lower the fat content on these try subbing in 1/2 cup rolled or quick cooking oats for some of the pecans. I do this for most of my other raw treats but kept this one all nuts. You could even go as much as 3/4 cup oats and 3/4 cup pecans.
I have processed a batch to a smooth consistency before with great results. It was a bit more wet due to the dates and nuts releasing juices and oils from the heat it was giving off, but 30 minutes to 1 hour in the refrigerator before rolling helped with that. They were much smoother in texture which I kind of prefer now that I’ve had it that way. Also if processing until smooth, try adding in the oats as mentioned above, they will help soak up the extra wetness as well as lowering the fat/calorie content.