Butter Pecan Truffles (Vegan)
A butter pecan truffle that is creamy and buttery and filled with finely chopped toasted pecans. A tasty, easy to prepare, dairy-free indulgence.
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.