Saturday 3 December 2016

Indy Power: Tough nut to beat - tasty pecan truffles

Published 13/11/2016 | 02:30

Pecan Truffles
Pecan Truffles
Blend until fine
Blend until smooth
Melt chocolate
Cacao beans and powder

Pecans are tasty, packed with nutrients, and mix well with chocolate. What's not to love?

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Pecan truffles

These treats are completely irresistible! I love making homemade chocolates and these ones are hard to beat, not only for being quick and easy to make but for their great taste. Roasted pecans have the most gorgeous flavour so there's just a tablespoon of maple syrup needed to sweeten the whole batch. A pinch of coarse salt takes them to the next level. It's pretty impossible to stop at just one…

Makes 12. Gluten-free, dairy-free, vegan- and paleo- friendly

Ingredients

For the truffles:

150g pecans

1 tbsp maple syrup

2 tsp melted coconut oil

Pinch coarse salt

½ tsp cinnamon, optional

For the coating:

75g dark chocolate (75pc+)

1 tsp coconut oil

Method

Preheat the oven to 180°C. Spread the pecans out on a roasting tray and roast for about 8 minutes until golden.

Add them to your food processor and blend until fine. Drizzle in the maple syrup and melted coconut oil and sprinkle in the salt and cinnamon (if using). Blend on high for about a minute until you have a smooth paste - you want it smooth but a little dryer than nut butter.

Roll the mixture into balls and pop them in the fridge while you melt the chocolate.

Melt the chocolate slowly in a bain-marie (in a bowl over a pot of boiling water). When it's melted, stir in the coconut oil.

Dip each truffle in the chocolate to coat and lay them out on a board covered in parchment paper. Pop them in the fridge to set before serving.

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Step 1: Blend until fine

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Step 2: Blend until smooth

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Step 3: Melt chocolate

A FIRM FAVOURITE

Pecans always remind me of my dad because they’re his favourite; I think that’s why I love them so much.

They have so much natural flavour and a great texture that’s crunchy and smooth at the same time. They are rich in healthy monounsaturated fats, which improve cholesterol and heart health, and they are an excellent source of antioxidants.

Pecans are also full of vitamin E, B vitamins and minerals like manganese, potassium, calcium, iron, magnesium, zinc, and selenium.

They taste even better toasted and are delicious in sweet and savoury dishes. If you like this recipe you’ll love my latest obsession, the Pecan Pie Spread from my The Little Green Spoon cookbook.

CACAO IN THE MIX

iw cacao.jpg  

I’m a chocoholic health nut, which may seem like an oxymoron but doesn’t have to be. I’ve written before about the amazing health benefits of cacao and the importance of picking high percentage and if you can, raw chocolate and raw cacao powder. I have chocolate almost every day but I make careful choices, usually making my own or buying brands which have ingredients I trust. Making homemade chocs like these gives you so many creative, healthy ways to treat yourself. You can make all sorts of nutritious, delicious fillings, just search ‘truffles’ on my website for some inspiration.

INDY LOVES…

Maldon Sea Salt. Sea salt in general is much less processed than regular table salt and it also has a much nicer flavour. Because it’s not as processed, it retains much more of its mineral content such as sodium, potassium and magnesium. I just love the flaky texture of Maldon and the large, pyramid-like flakes make it easier to control portions. Adding a little to homemade chocolates like this makes them seem a little sweeter, meaning that you can decrease the amount of natural sugars you use.

thelittlegreenspoon.com

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