Here we go again, another awesome holiday for candy making! National Pecan Torte Day....I know, right? But, I found this recipe to go along with the holiday, now I have to run right out and get some of the ingredients....of course, I will temper my chocolate coating instead of the double boiler, but, to each his own, right?
Ingredients:
⅔ cup raw pecans
4 tbs coconut butter
3 tbs cacao paste
1 tbs raw organic honey
½ tsp vanilla extract
pinch of salt
Chocolate Shell:
3 tbs cacao butter
3 tbs chocolate chips
Instructions:
using a food processor or a blender grind the pecans until finely coarse, but not fine like flour
melt the cacao paste in a double boiler
combine melted cacao paste with the pecans, coconut butter, honey, vanilla extract and salt
mix ingredients with your hands and using a teaspoon form the mixture into balls. The mixture might be crumbly so using the teaspoon will help to form the balls.
place each ball on parchment paper and refrigerate
now go on to making the chocolate shells. Melt the cacao butter with the chocolate chips in a double boiler (or temper chocolate in your tempering machine)
remove the chocolate pecan balls from the fridge and using a fork, dip each one, one at the time, in the chocolate
let it harden at room temperature
Makes 18 Chocolate Pecan Crunch Truffles
thanks to: http://livinghealthywithchocolate.com/desserts/chocolate-pecan-crunch-truffles-1130/
