Get ready for the most intense holiday goodie you’ve ever tried. These fabulous truffles, created by the VegNews food columnist Hannah Kaminsky, are outrageously flavorful and combine the best part of pecan pie (pecans, sugar and bourbon) in a thin layer of smooth chocolate. Like traditional rum balls, these offer a slightly alcoholic kick, so be sure to monitor any underage guests!

Ingredients

  • 2 ½ cups pecans, toasted and finely chopped
  • 1 cup graham cracker crumbs
  • 1 cup dark brown sugar, packed
  • ½ teaspoon salt
  • 2 tablespoons maple syrup
  • ¼ cup bourbon
  • 1 teaspoon vanilla
  • 7 ounces dark chocolate
  • Nutritional Information
    • Nutritional analysis per serving (24 servings)

      210 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 2 grams protein; 118 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

24 truffles

Preparation

  1. In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.
  2. Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.
  3. In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate. Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.

Dining and Cooking