Ingredients
– 1 cup pecans, chopped
– 1 cup almond flour
– 1/4 cup erythritol (or preferred sweetener)
– 1/4 cup unsweetened cocoa powder
– 1/3 cup unsweetened almond milk
– 1/4 cup coconut oil, melted
– 1 teaspoon vanilla extract
– A pinch of salt
– 1/4 cup sugar-free chocolate chips (optional for coating)
Equipment Needed
– Mixing bowl
– Food processor (optional but helpful)
– Baking sheet
– Parchment paper
– Refrigerator
Step-by-Step Instructions
To start making these lovely truffles, gather all your ingredients and equipment. I usually begin by toasting the chopped pecans in a pan over low heat until they’re fragrant. Be sure to watch them closely; they can go from perfectly toasted to burnt in a matter of seconds! Once they’re done, I let them cool before moving forward with the recipe. You’ll just need to combine the toasted pecans with almond flour, erythritol, cocoa powder, and a pinch of salt in a mixing bowl until it’s evenly combined. (See the next page below to continue steps…)