20 Truffles | Prep Time 20 min. | Total time 1 hour
Ingredients:
20 pitted Medjool Dates
1 1/2 cup chopped pecans
8 oz. semi-sweet chocolate
Directions:
1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Soak your dates in water for about 5 minutes or until they soften up. Place dates in a bowl and mush until a moist dough forms.
3. Once the dough is formed, scoop out 1 tablespoon of dough. Roll into a smooth ball and place onto prepared baking sheet. Repeat with remaining dough and set aside.
4. Melt your chocolate in a double boiler or the microwave (melt in 30 second increments stirring after each increment until completely melted and smooth). Allow the warm chocolate to sit for about 5 minutes to slightly cool before dipping.
5. Dip each ball completely into the chocolate using a dipping tool, tap the toll gently on the side of the bowl to allow excess chocolate to drip off. Coat with pecans. Place each truffle back on the baking sheet and refrigerate until the chocolate have set, about 30 minutes.