We used our Cooking Light recipe for Maple-Bourbon Pecan Pie to make these truffles, and the nutritional information is based on that pie.

Recipe by Cooking Light November 2014


Credit: Peter Frank Edwards; Styling: Ginny Branch

Recipe Summary

1 hr 20 mins
20 mins
Serves 24 (serving size: 2 truffles)


Ingredient Checklist


Instructions Checklist
  • Place pie in a food processor; pulse 30 seconds or until mixture resembles chunky peanut butter. Add cocoa, bourbon, and 4 ounces almonds; pulse 3 to 4 times or until combined. Remove mixture to a bowl; cover and chill 1 hour.

  • Line a baking sheet with parchment paper. Drop pecan pie mixture by 2 teaspoonfuls onto baking sheet to form 48 balls. Place in freezer 1 hour or until truffles are firm.

  • While truffles chill, very finely chop remaining almonds; place in a shallow dish. Remove truffles from freezer; gently shape each mound into a ball. Roll truffles in nuts to coat. Keep truffles chilled in an airtight container. Let stand 2 or 3 minutes at room temperature before serving.

Nutrition Facts

119 calories; fat 7.9g; saturated fat 1.2g; mono fat 4.1g; poly fat 1.7g; protein 3g; carbohydrates 10g; fiber 1g; cholesterol 10mg; iron 1mg; sodium 72mg; calcium 33mg.