Mayim explains this recipe: “Every Thanksgiving, I make these for my girlfriends, and every Thanksgiving, everyone wonders why I don’t make them every week. With or without the bourbon, these truffles are rich and tasty. Make sure to make enough, as these will go fast.”
Pecan Pie Truffles
- 2½ cups pecans, toasted and finely chopped
- 1 cup graham cracker crumbs
- 1 cup brown sugar
- ½ tsp salt
- 2 Tbsp maple syrup
- ¼ cup bourbon
- 1 tsp vanilla
- 7 oz dark chocolate
Using a rimmed baking sheet, toast the pecans for 8 to 10 minutes, watching closely. You could also use a toaster until the seeds start to darken, or sauté without oil in a small pan until they brown and become fragrant, about 5 minutes. Remove and set aside.
In a medium bowl, stir together the toasted pecans, graham cracker crumbs, brown sugar, and salt until well combined. Add the maple syrup, bourbon, and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.
Form the candy into 24 walnut-sized balls. Place them on a sheet pan and freeze for 2 hours.
In the top of a double boiler, or in a medium stainless-steel bowl set over a pot of gently simmering water, melt the chocolate. Line a baking sheet with parchment paper or Silpat. Dip the frozen balls into the melted chocolate, and place on prepared baking sheet. Let truffles sit for 15 minutes or until firm. Store at room temperature in an airtight container, for up to a week.
Makes 24 truffles.
About the Author
Pre-orders are available for Mayim’s Vegan Table: 100 Great-Tasting and Healthy Recipes from My Family to Yours (February 2014 Da Capo Lifelong Books).