Sea Salt Pecan Truffles
3/4 cup toasted pecans
¾ cup medjool dates – about 8
¼ cup unsweetened coconut shreds
Himalayan Pink sea salt
¼ cup chocolate / or vegan chocolate chips melted
Coarse sea salt for garnish
Pulse all ingredients in a food processor or blender until fine crumbles form. Add a splash of water at the end to help blend.
Form mixture into 10-12 balls by rolling in your hands.
Melt chocolate in a small bowl in the microwave for 30 seconds at a time.
Dip each ball into the chocolate, turn to coat. Place truffles on a lined baking sheet with parchment paper on the bottom.
Chill for 5 minutes then drizzle remaining chocolate and sprinkle with sea salt.
Freeze for 10 minutes more minutes until chocolate hardens! Store in an air tight container in the fridge for a few days or the freezer to last longer.