Butter Pecan Truffles (Vegan)
These butter pecan truffles are creamy, buttery, and filled with finely chopped toasted pecans. They are a tasty, dairy-free indulgence that is simple to prepare.
Truffles are such a sweet indulgence. A delicious two-bite delight. This butter pecan truffle is filled with finely chopped, toasted pecans and flavored with a little butter extract (vegan, of course). The sweet pecan filling pairs nicely with the dark chocolate coating. They are perfect for the upcoming holiday season or whenever you’re craving a tiny, two-bite treat.
What you will need:
Pecans and butter extract are a must for this recipe. The rest of the items on the ingredients list are basic pantry items.
- pecans
- butter extract – I used OliveNation vegan butter flavor extract
- plant based sweetened condensed milk – I used Nature’s Charm sweetened condensed milk with oatmilk
- plant based butter
- powdered sugar
- dark chocolate
- coconut oil
How to:
Begin by toasting and finely chopping the pecans. I toasted mine in a toaster oven on the toast setting for 2 minutes, stirred them, and toasted them for another two minutes. Set the chopped nuts aside for later. If you want extra nuts to decorate the tops of the dipped truffles, measure out an extra 2 to 4 tablespoons.
Now that the pecans are ready, let’s prepare the truffle filling. To a medium bowl, add the butter and sweetened condensed milk. With a handheld mixer, blend the butter and sweetened condensed milk for a minute. Add the powdered sugar and butter extract to the butter mixture and continue blending on high for another minute. Add the 2 cups of toasted and finely chopped pecans to the bowl and fold until the pecans are fully incorporated.
Place the truffle mixture in the refrigerator to cool down enough to scoop and roll—about an hour. Once the mixture is cold enough, scoop rounded 1/2 tablespoon-sized balls and place them on a parchment-lined pan. Once you have all of your truffle balls, place them in the freezer. They are easier to roll between your palms to smooth them out if they are frozen. Once you have smoothed them out, place them back in the freezer while the dipping chocolate is being prepared.
To prepare the dipping chocolate, place the chocolate and coconut oil in a double boiler. Place the double boiler over medium heat and melt the chocolate. Once completely melted, remove the chocolate from the heat. I like to pour my melted chocolate into a glass measuring cup; it makes dipping the truffles easier. I also like to use toothpicks to dip the truffles into the chocolate. A small hole is left behind, but a little chocolate or decoration covers that up. Make sure to tap off any excess chocolate and place the dipped truffles back onto the parchment-lined pan. The truffles can be decorated by drizzling them with some of the left-over dipping chocolate and placing a few pieces of pecan on top. Place the finished truffles in the refrigerator to set. Keep the truffles in the refrigerator until you are ready to serve them.
Alright, let’s get started. Please make and enjoy!
Butter Pecan Truffles (Vegan)
Ingredients
- 2 cups pecans – toasted and finely chopped + extra to decorate the tops
- 4 tbsp plant based butter – room temperature
- 4 tbsp plant based sweetened condensed milk – I used Natures Charm sweetened condensed milk with Oatmilk
- ¼ tsp butter extract – I used OliveNation vegan butter flavor extract
- 1 cup powdered sugar
- 120 grams dark chocolate – I used Lindt Excellence 70%
- ½ tsp coconut oil
Instructions
- Toast and finely chop the pecans and set them aside. If you want extra to decorate the tops of the dipped truffles, measure out an extra 2 to 4 tablespoons.
- In a medium bowl, add the butter and sweetened condensed milk. Blend on high with a handheld mixer for about a minute. Add the powdered sugar and butter extract and continue blending on high for another minute. Add the 2 cups of toasted and finely chopped pecans and fold them in until fully incorporated.
- Place the mixture in the refrigerator to cool down enough to scoop and roll – about an hour. Once the mixture is cold enough, scoop rounded 1/2 tablespoon size balls and place them on a parchment lined pan. Once you have all of your truffle balls, place them in the freezer. They are easier to roll between your palms to smooth them out if they are frozen. Once you have smoothed them out, place them back in the freezer while the dipping chocolate is being prepared.
- To prepare the dipping chocolate, place the chocolate and coconut oil in a double boiler. Over medium heat, melt the chocolate. Once fully melted, remove the chocolate from the heat. I like to pour my melted chocolate into a glass measuring cup; it makes dipping the truffles easier. I also like to use toothpicks to dip the truffles into the chocolate. A small hole is left behind, but a little chocolate or decoration covers that up. Make sure to tap off any excess chocolate and place the covered truffles back onto the parchment lined pan. The truffles can be decorated by drizzling them with some of the left over dipping chocolate and placing a few pieces of pecan on top of each. Place the finished truffles in the refrigerator to set. Keep the truffles in the refrigerator until you are ready to serve them.
