October 15, 2010

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.

25 Responses to “More Nut Truffles: Pecan Pie and Pistachio Sesame”

  1. These sounds delicious.. whenever I hear vegetarian or vegan I always think healthy, so these would totally be a treat but good for you as well!

  2. Thank you for sharing your recipe. My aunt would love this.

  3. I looove these raw vegan treats!!

  4. WOW! These look amazing!

  5. hmm..Interesting spin on truffles, I will have to try the pistachio.

  6. I’m sold on the Pistachio Sesame Truffles! I miss baklava. :D

  7. These look great!

  8. Yummy pistachios! I wish they were not so expensive! Nice recipes.

  9. Both flavours sound great! You’re a creative little kitchen whiz, aren’t you! I love that the pecan ones yield such a high amount. I’ll definitely make these at Christmas time for little hostess gifts and presents! Thanks Alta.

  10. these sound delicious – I used to make some dainty little treats when Rachel was small, she took one or two in her lunch box – far healthier than sweets and biscuits! Her reception class teacher even asked for the recipe:-) I must make some of these, I know I’ll love them – yummy:)

  11. These look and sound delicious. I have bookmarked these. I need some healthy snacks in my repertoire :)
    *kisses* HH

  12. Hmm, interesting. I will have to try this C:

  13. Can I just say, “YUM”? Oooh, I would love one of those babies right now!

  14. Wow! These look amazing. I love the combinations you have explored. I will definitely give these a go!
    Thanks for sharing!
    Emma.

  15. Hey, when you come up with something good, you go with it! They look awesome!

  16. Well lucky us that you’re involved in that and we get to reap the benefits through these recipes! Thanks for sharing them. I love the idea of the pecan pie one.

  17. These are absolutely gorgeous and great treats for on the go too!!

  18. Pingback: Honey Chipotle Pecans | Walter's Greasy Spoon

  19. Pingback: Gluten-Free Holiday: Gifts of Good Taste « Tasty Eats At Home

  20. I am a big fan of raw portable foods. I will defiitely have a go at this one once my 1/2 kilo of dates+oranges+walnute balls are over!

  21. Pingback: Beef Jerky and a Valentine’s Day Roundup « Tasty Eats At Home

  22. Pingback: Pecan Pie Nut Truffles « Ginger's Kitchen

  23. Pingback: Daring Bakers: Candylicious – Chocolate Coconut Candies and Peanut Butter Fudge | Tasty Eats at Home

  24. Pingback: Tasty Eats at Home » Probiotic Beet and Almond Truffles – Attune Food Chocolate Probiotic Bars

  25. Pingback: 15 Devine Vegan And Gluten-Free Truffles

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Copyright © 2007-2014 TastyEatsAtHome.com. All Rights Reserved.