Next, I add the melted coconut oil, almond milk, and vanilla extract to the dry ingredients. I mix everything together until it forms a moist yet moldable dough—it’s so satisfying to work with! At this point, I usually taste it to ensure it’s sweet and decadent, adjusting the sweetness if necessary. Once the dough is ready, I scoop out small portions (about the size of a tablespoon) and roll them into little balls using my hands. I find it helpful to keep my hands a bit greased with coconut oil to avoid any stickiness.
After rolling the balls, I place them on a baking sheet lined with parchment paper, making sure they are spaced apart. This step is crucial because I like to pop them in the fridge for about 30 minutes to firm up. When they come out, you can go the extra mile by possibly melting some sugar-free chocolate chips and dipping half of each truffle—this optional coating truly takes them to the next level!
Pro Tips for Best Results
I tested this recipe three ways—each with different sweeteners, and I found that erythritol provided the best balance of sweetness without any unwelcome aftertaste. If you’re sensitive to the cooling effect of erythritol, I recommend a blend, such as half erythritol and half stevia, for a smoother experience. It’s all about finding what works best for your taste buds!
Another tip I picked up along the way is to toast the pecans longer than you think you should. The depth of flavor simply shines through once they’re toasted, giving those truffles a delightful nuttiness that makes them irresistible. So don’t rush this step!
Lastly, the texture is important: When making truffles, I’ve learned that allowing them to chill for longer results in a firmer and more satisfying bite. If you can, let them chill overnight. They’ll be even better the next day, and you’ll get the full flavor experience.
Common Mistakes to Avoid
One common mistake I made the first time I made these truffles was not letting the melted coconut oil cool before mixing. This may seem trivial, but it can cause your dough to become too oily and difficult to shape. It might take a few minutes, but trust me, it’s worth the wait to achieve that perfect consistency. (See the next page below to continue…)