Servings: 12 Truffles 1x
Ingredients
- 1 cup raw pecans
- ⅓ cup collagen peptides (omit for vegan/use 1–2 fewer dates if omitting this)
- 12 medjool dates, pitted
- 1 tsp. pure vanilla
- ⅛ tsp. salt
- 2 Tbsp. dairy-free chocolate chips
- ¼ tsp. coconut oil
- Extra sea salt and/or chopped pecans for sprinkling on top
Instructions
- Place pecans, collagen peptides, dates, vanilla and sea salt in the bowl of a food processor. Process until mixture resembles coarse sand and sticks together when pinched between two fingers. If mixture is too dry, add a few drop of water and process again. If mixture is too sticky, add a little extra collagen or a few more pecans and process again.
- Roll nut mixture into 12 balls (about 1 tablespoon of mixture each). Place on a plate.
- Melt chocolate chips and coconut oil in a small bowl in the microwave (or set over a pan over simmering water to simulate a double boiler) – 5-10 seconds at a time, stirring in between, until glossy and smooth.
- Use a spoon to drizzle each truffle with melted chocolate. Sprinkle with additional sea salt and chopped pecans, if desired.
- Allow chocolate to harden before storing in a lidded container on the counter up to 3 days. May also be refrigerated or frozen for longer storage.
Notes
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Nutrition Information
- Serving Size: 1 Truffle
- Calories: 146
- Fat: 7g
- Sodium: 50mg
- Carbohydrate: 20g
- (Fiber: 2g
- Sugar: 17g)
- Protein: 4g