Pecan Pie Truffles

  That's right. Pecan Pie. In a little ball. Covered in chocolate.

 I know that these would be perfect for one of the holidays just celebrated: Thanksgiving, or Christmas, even. But I still haven't gotten the hang of making the food I want to blog about before the date on the calendar it is best to post them [bad grammar what?! Too lazy to fix that sentence]. So consider this an opportunity to spread the influence of pecan pie through the land of january and onwards.

 Truffles are just too easy to ignore making. C'mon now. Create a ball of something and cover it in chocolate. And you feel a lot less bad about eating one, or even two or three, than you do eating a slice of pie. Ugh. Triangles. 

 Truffles are so great that I've made even more since. In fact, I'm planning on making a whole bunch on valentine's day: maybe I'll even post them on time or something civilized like that.

Meanwhile, there are these. Crushed pecans, graham cracker crumbs, maple syrup, dark brown sugar (and I supplemented my meager supply with light brown sugar, as shown three photos above). And bourbon, if you so wish. I did almond milk instead. It was perfect. These are perfect.

Pecan Pie Truffles

makes 24.

adapted from VegNews via NYTimes. 

2 1/2 cups pecans, toasted
1 cup graham cracker crumbs
1 cup dark brown sugar, packed
1/2 tsp salt
2 tbsps maple syrup
1/4 cup almond milk (or bourbon)
1 tsp vanilla
14 oz dark chocolate

Either crush pecans by hand, or, much easier, in a food processor (pulse but be careful not to process too much, lest you make a meal or butter).
In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined.

Add maple syrup, almond milk and vanilla, stirring thoroughly. Using your hands is the best method to make sure everything is fully mushed together.

Form mixture into small balls with hands: press and roll gently. From time to time you'll want to wash your hands because otherwise the balls begin to stick to your palms and fall apart. Place on a cookie sheet and freeze for 2 hours.
You may have made more than 24 balls, depending on the size you formed them in. Melt the chocolate in a double boiler or microwave, using more or less than 14 oz as needed. 

Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. You may want to do this in batches so that the balls stay cold; if they become warm, they will fall apart in the chocolate. Let sit for 15 minutes or until firm. 

Store in the fridge or freezer to avoid melting.