“As a vegan, a chocoholic, and someone who likes the ingredients of pecan pie but not in a pie form, I love this recipe as the solution to all of my holiday problems,” says The Big Bang Theory star Mayim Bialik (who also has a Ph.D. in neuroscience and a parenting book being published by Simon & Schuster next spring). “Plus, the mix can be made and frozen ahead of time, so it’s easy to whip up a double batch and have them ready to dip and serve. And since they are so filling, they go a long way! You can substitute for the bourbon if you want them alcohol-free.”
2 1/2 cups toasted pecans, finely chopped
1 cup graham cracker crumbs
1 cup brown sugar
1/2 teaspoon salt
2 tablespoon maple syrup
1/4 cup bourbon
1 teaspoon vanilla
7 ounces dark chocolate
In a medium bowl, stir together the chopped pecans, graham cracker crumbs, brown sugar, and salt until well combined.
Add the maple syrup, bourbon, and vanilla and stir well. USE YOUR HANDS to make sure it’s fully incorporated!
Form into walnut (or smaller) sized balls and place on a cookie sheet. Freeze for at least 2 hours.
Line a baking sheet with parchment paper, silpat, or wax paper. Melt the chocolate (in a double boiler, candy melter, or the microwave) and dip the truffles into the chocolate (all the way, or just half is fun, too) and place them on the prepared baking sheet. Let sit for 15 minutes. Store at room temperature in an airtight container.
Recipe courtesy The Chew.