Almost everyone in my close network of friends and family claim they hate pecan pie. But, I've never met anyone who hates these Pecan Pie Truffles! They are everything that pecan pie tries to be, but reduced to a bite-sized ball and coated in chocolate! Part of the problem (I think) with pecan pie is that it's too rich to eat a whole slice. One slice must be 1,000 calories! This recipe takes the best parts of the pecan pie; the pecans and graham crackers, and adds a touch of booze then coats each bite in dark chocolate. The result is somewhere between pecan pie and a rum ball. It's a perfect holiday dessert!
I can think of no better second dessert for your Thanksgiving or holiday meal than these Pecan Pie Truffles. (First is Vegan Pumpkin Pie, of course!) What's fantastic, is that you can make these and split your batch, freezing half and bringing them back out for Christmas or New Year's Eve. I've actually had these in my freezer for a whole year and they were still good! I forgot about them, otherwise I would have never made it a year without gobbling them down.
My mother makes these truffles nearly every holiday season, making them non-alcoholic, using orange juice instead of bourbon, and the finished flavor does take on citrus notes, but they are a wonderful delicious zero-proof truffle! If you've got kiddos around, try this version.
We found this recipe years ago in the New York Times Cooking section, but I've changed the instructions to use a food processor, which I find works much better. I also use gluten-free graham crackers, which work perfectly! Plus, the orange juice (no-alcohol) option, courtesy of my mother.
Don't let the fancy look of these intimidate you. They're actually pretty easy to make! They do take some planning. Gather all the ingredients. You can make the pecan balls on day one and freeze them, and then dip them in chocolate on day two, if you wish. The more frozen the balls are the easier they will be to dip. Plus, it's just kinda nice to split up the work. Feel free to make these several days ahead of when you need them. They keep in the refrigerator short-term or freezer long-term.
FODMAPs: Believe it or not, one truffle is low-FODMAP. Maybe even two. The use of gluten-free (wheat-free) graham crackers is the trick. If you're very sensitive to honey, then make sure you get the gluten-free + vegan (no honey) grahams.
If you make this vegan, gluten-free, low-FODMAP recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.
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