Country Rebel Recipes
If you ask us it’s always pie season and we can’t wait to dig into all of our favorites. In fact, we’re so excited that we didn’t wait! We took the flavors of old fashioned southern pecan pie and turned it into an irresistible truffle.
The best part about these treats is that there is no oven required. Can’t bake? No problem! Don’t want a sink full of dishes to wash after making dessert? We’ve got you covered! The hardest part about making these truffles is waiting to eat them. But, be prepared. When they are ready to eat, you won’t be able to eat just one. Give them a try and let us know what you think!
2 1/2 cups finely chopped pecans
1 cup graham cracker crumbs
1 cup dark brown sugar
1/2 teaspoon salt
2 Tablespoons maple syrup
1/4 cup full-fat coconut milk
2 Tablespoons melted butter
1 teaspoon vanilla
10 oz. white melting wafers or dark chocolate melting wafers
coarse salt or additional pecans for garnish
Stir together chopped pecans, graham cracker crumbs, brown sugar and salt. Add syrup, coconut milk, and vanilla. Stir well. Add butter and stir again. Cover and let sit for 15 minutes.
Shape into tablespoon-sized balls and place on a parchment or waxed paper covered baking sheet. Place in freezer for at least one hour.
Place melting wafers in microwave-safe bowl and heat in 30 second intervals, stirring after each, until smooth. Dip frozen balls into the chocolate, place on baking sheet and top with desired garnish.
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