More Nut Truffles: Pecan Pie and Pistachio Sesame

Okay, okay, I’ll let the cat out of the bag. What’s with all the nut truffles? First chocolate cherry, and now these? You see, I’ve been up to my ears in nut truffles for the past week. I’m making tons of them to serve as samples at the “Share the Harvest” Holiday Gift Market this weekend. I’m also making tons of banana chocolate chip muffins. There are currently more bananas in my house than ever. It’s bordering on insane, I’m starting to think.

So in the interest of finishing up my baking and preparation for the Gift Market in time, I’ll keep this short, and leave you with two more nut truffle recipes. Both are vegetarian, and the pecan pie recipe is vegan and mostly raw (they’re rolled in blanched almond flour, which I believe is not raw). They are both packed with nutrition – fiber, vitamins and minerals, protein and healthy fats. Oh – and they taste delicious. The pecan pie ones taste like, well, pecan pie. And the pistachio sesame remind me of halvah or baklava.

One last thing – the next few posts are going to be savory, not sweet. Promise. It’s starting to look like Tasty Sweets At Home around here. I promise, other things are made in our household besides sweets.

Pecan Pie Nut Truffles

2 c raw pecans

1 c raw almonds

2 c pitted dates

2 t cinnamon

pinch of salt

6 T raw agave nectar

Additional cinnamon and about 1/2 c blanched almond flour for rolling

Place the pecans and almonds in the bowl of a food processor fitted with the “S” blade. Process until the nuts resemble crumbs. Add the dates, cinnamon, salt, and agave and process until everything comes together and is well-blended.

Mix a touch of cinnamon and blanched almond flour together and pour out on a plate. Using a teaspoon, scoop some of the truffle mixture out and roll into a ball with your hands. Roll into the cinnamon-almond flour mixture. Set aside and repeat with remaining truffle mixture. Refrigerate for 2-3 hours or until ready to serve. Can be made several days ahead.

Makes about 50-60 truffles.

 

Pistachio Sesame Nut Truffles

1/2 c raw pistachios

1 c raw cashews

1/2 c sesame tahini

1/3 c honey

1/4 c pitted dates

pinch of salt

Additional 1/2 c raw pistachios, processed into crumbs in the food processor, and 1/2 c sesame seeds, for rolling

Place the pistachios and cashews in the bowl of a food processor fitted with the “S” blade. Process until the nuts resemble crumbs. Add the tahini, honey, dates, and salt and process until everything comes together and is well-blended.

Mix the remaining ground pistachios and sesame seeds together and pour out on a plate. Using a teaspoon, scoop some of the truffle mixture out and roll into a ball with your hands. Roll into the pistachio-sesame mixture. Set aside and repeat with remaining truffle mixture. Refrigerate for 2-3 hours or until ready to serve. Can be made several days ahead.

Makes 35-40 truffles.