We took the best parts of pecan pie then added protein and drizzled them with dark chocolate for a decadent yet healthy treat.

Prep: 15 minsTotal: 15 mins
Servings: 12 Truffles 1x


  • 1 cup raw pecans
  • ⅓ cup collagen peptides (omit for vegan/use 12 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


  1. 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.
  2. Roll nut mixture into 12 balls (about 1 tablespoon of mixture each). Place on a plate.
  3. 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.
  4. Use a spoon to drizzle each truffle with melted chocolate. Sprinkle with additional sea salt and chopped pecans, if desired.
  5. 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.


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Nutrition Information

  • Serving Size: 1 Truffle
  • Calories: 146
  • Fat: 7g
  • Sodium: 50mg
  • Carbohydrate: 20g
  • (Fiber: 2g
  • Sugar: 17g)
  • Protein: 4g


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