These No Bake Pecan Pie Truffles are a dreamy bite of indulgence, combining the rich, buttery flavors of pecan pie with a creamy, melt-in-your-mouth texture. Perfectly sweet and nutty, they’re rolled in crunchy pecans for a delightful contrast that’s impossible to resist. Best of all, they come together in just 30 minutes, making them an effortless treat for any occasion.
Each truffle is a little masterpiece, blending smooth, velvety filling with the earthy crunch of pecans for a symphony of flavors and textures. Whether you’re hosting a gathering or simply treating yourself, these bite-sized delights are sure to impress. With no baking required, they’re as easy to make as they are delicious—pure decadence in every bite.
Ingredients for No Bake Pecan Pie Truffles
- 2½ cups (12½ oz/355g) toasted pecans, chopped (toast in a dry pan or oven at 180°C/350°F for 7-10 minutes, cool before use)
- 1 cup (3oz/85g) graham cracker crumbs (or substitute with digestive biscuit crumbs)
- 1 cup (6oz/170g) brown sugar
- ½ teaspoon salt
- A generous ½ cup (5oz/142g) real maple syrup
- 1½ teaspoons vanilla extract
- 2 cups (12oz/340g) chocolate, chopped (for melting and coating)
Step-by-Step Instructions
- In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt until well combined.
- Add the toasted pecans, maple syrup, and vanilla to the bowl. Mix thoroughly until the mixture is very sticky and thick.
- Refrigerate the mixture for 15 minutes to firm it up.
- Once chilled, roll the pecan pie filling into 1-inch balls and place them on a parchment-lined cookie sheet.
- Refrigerate the rolled truffles for an additional 30 minutes to set.
- While the truffles are chilling, melt the chocolate in the microwave in 30-second increments for a total of 1½ minutes, stirring between each interval, until smooth.
- Using a fork, dip each truffle into the melted chocolate, ensuring it’s fully coated. Return it to the parchment-lined cookie sheet.
- Immediately sprinkle chopped pecans on top of each truffle before the chocolate sets.
- Allow the chocolate to set for 15-20 minutes at room temperature. Once set, enjoy your delicious No Bake Pecan Pie Truffles!
Perfect Pairings: Serving Suggestions
These No Bake Pecan Pie Truffles are a delightful treat on their own, but they can be elevated with a few simple pairings. Serve them alongside a cup of hot coffee or spiced chai tea for a cozy dessert experience. For a festive touch, arrange them on a platter with candied orange slices or dark chocolate shavings.
Keep It Fresh: Storage Tips
Store your truffles in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If you’d like to enjoy them later, they freeze beautifully! Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the graham cracker crumbs for gingersnap crumbs for a spiced twist. You can also use white chocolate or dark chocolate for coating, depending on your preference. For a nut-free version, replace the pecans with toasted coconut flakes or rolled oats.
Quick Tips for Success
To save time, toast your pecans in advance and store them in an airtight container. When melting the chocolate, stir between each 30-second interval to ensure it melts evenly without burning. If the truffle mixture feels too sticky to roll, lightly dampen your hands with water or wear food-safe gloves for easier handling.
No Bake Pecan Pie Truffles
Ingredients
- 2½ cups toasted pecans, chopped
- 1 cup graham crackers crumbs
- 1 cup brown sugar
- ½ teaspoon salt
- A generous 1/2 cup real maple syrup
- 1½ teaspoon vanilla
- 2 cups chocolate, chopped
Instructions
- In a medium bowl stir together the graham cracker crumbs, or digestive biscuit crumbs, brown sugar, and salt.
- Next, add the toasted pecans, maple syrup and vanilla, and mix thoroughly. The pecan pie filling should be very sticky and thick when combined. Refrigerate mixture for 15 minutes.
- Roll pecan pie filling into 1 inch balls and place on a parchment lined cookie sheet.
- Refrigerate rolled truffles for an additional 30 minutes.
- While the filing is setting in the refrigerator melt chocolate in the microwave for 11/2 minutes in 30 second increments until melted.
- Using a fork dip each truffle in the melted chocolate and return to parchment lined cookie sheet. Sprinkle chopped pecans on top of the truffle immediately. Allow the chocolate to set for 15-20 minutes and enjoy!
- Note: You toast the pecans on a dry pan. Keep a close eye on them, shake the pan, remove from the pan when they are toasted to cool. You can also toast them in a preheated oven, at 180C/350F for 7 – 10 minutes, until browned and toasted. Cool before adding to the bowl for mixing.
