Salted Maple Pecan Chocolate Truffles (Vegan GF)
These Salted Maple Pecan Chocolate Truffles are squidgy, delicious and naturally sweetened. They are packed with good-for-you ingredients and are fully vegan, gluten-free, high protein and require no baking.
If you make my Salted Maple Pecan Milk then you have some leftover nut milk pulp and these truffles are my favourite way to use this pulp. You can also use it to add into smoothies and smoothie bowls, porridge bowls, overnight oats or add into crackers. But these chocolate dipped truffles are my favourite way as we lead into the Autumn. They taste like salted caramel, pecan pie and chocolate in every bite and I just love them.
Why will I love these bites?
These balls are amazing:
- Nutty, salty and sweet
- Squidgy, fudgy and melt-in-your mouth
- Delicious and chocolatey
- Easy and quick to make
- Naturally vegan, gluten-free, high in protein and fibre
- Easily nut-free
- Zero- waste
- Wholesome and made with healthful ingredients
- A great source of antioxidants to fight free radicals
- Source of vitamins C and E for healthy skin
- A natural brain booster thanks to the antioxidants
If you already love the sound of these Salted Maple Pecan Chocolate Truffles then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is simple and you can shop my favourites in the “shop the recipe” section below.
For the truffles:
- Pecan milk pulp: after making your own milk, you will have leftover nut/oat milk pulp which is full of goodness, fibre and nutrition so this is great for adding into protein balls. If you don’t have the nut milk pulp, use oat flour or ground almonds (or a mix of both). You may need to add more nut butter if the mix seems too dry (the nut milk pulp will be wetter than just oat flour).
- Runny smooth almond butter: or you can use peanut or cashew butter (or pecan butter too!) or use a nut-free spread like tahini or sunflower seed butter.
- Maple syrup: for sweetness and for binding these truffles together. I love the caramel-like flavour this adds, and you can also try agave syrup or vegan honey.
- Vanilla and salt: for flavour.
- Vegan vanilla protein powder: or you can use another flavour like salted caramel of cookie dough. I use the ones from Macromike and my code AMB-AMY saves you 10%.
- Coconut flour: this is great for adding texture and for absorbing excess liquid in the mix. Add more or less as needed.
- Dark chocolate: for dipping the truffles into at the end. I love the dark chocolate coating as it makes these feel more indulgent while still being healthy.
- Coconut oil: stir this into the melting chocolate for a smoother chocolate dip or you can leave it out.
- Pecans: for adding on top.
Are these gluten-free and nut-free?
These are naturally gluten-free as long as your oats from the nut milk pulp are certified gluten-free. To make these nut-free, use only oat milk pulp, swap the almond butter for tahini or sunflower seed butter and check that your protein and chocolate are nut-free.
How do I make them?
These are easy to make in a few steps:
- Make sure to strain the nut milk pulp as much as you can: so that it is not too wet.
- Stir together all the ingredients: into a cookie dough.
- Roll into balls: and chill in the fridge.
- Melt the chocolate and coconut oil: and pour into a small bowl.
- Dip each truffle into the chocolate: and decorate with a pecan and flaky salt.
- Allow to set and enjoy: keeping the truffles in the fridge.
How long will they last?
These will keep for up to 1 week in the fridge in a sealed container or in the freezer for 1 month. Allow to defrost before eating.
What else can I make?
If you are looking for more no bake balls and bites, how about my:
- Healthy Chocolate Chip Cookie Dough Balls
- Ferrero Rocher Protein Balls
- Funfetti Protein Cookie Dough Balls
- Tahini Fig and Chocolate Bliss Balls
- Chocolate Raspberry Cookie Dough Cups
Salted Maple Pecan Chocolate Truffles (Vegan GF)
These Salted Maple Pecan Chocolate Truffles are squidgy, delicious and naturally sweetened. They are packed with good-for-you ingredients and are fully vegan, gluten-free, high protein and require no baking.
Ingredients
- 120g reserved nut milk pulp
- 90g runny, smooth almond butter
- 2 tbsp maple syrup
- 1 tsp vanilla essence
- 40g vegan vanilla protein
- 1 tbsp coconut flour
- A pinch of salt
- 50g dark chocolate
- 1 tsp coconut oil
- 10 pecans
Instructions
- Strain the pulp: allow the excess liquid from the pulp to strain away (in the basket or in a sieve) and press out any excess with a spatula. You should ow have 120g of pulp.
- Make the balls: add the pulp to a mixing bowl with the almond butter, syrup, vanilla, protein powder, coconut flour and salt. Stir to a sticky cookie dough-like batter.
- Roll into balls: spoon the mix into 10 pieces (of 30g each) and roll into balls. Place onto a parchment lined tray and chill in the fridge for 20 minutes, or until firmer.
- Decorate the balls: melt the chocolate with the coconut oil and place into bowl. Dip each ball into the chocolate, allow the excess to drip off and place back on the tray. Top with a pecan nut and some flaky salt.
- To serve: enjoy straight away or allow the chocolate to set for 10 minutes in the fridge,
- To store: keep these truffles in the fridge for 1 week in a sealed container or in the freezer for up to 1 month and allow to defrost before eating them.
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Stay in touch
I look forward to hearing what you think of these Salted Maple Pecan Chocolate Truffles so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With pecan truffle love x
p.s. this recipe was first made with Salter but this blog post is not sponsored and all opinions are my own.
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