For the truffle:
1 cup pecan halves
1 cup walnuts
1 cup Dutch process cocoa powder
3 tablespoons coconut oil (do not use extra virgin – it has too much of a coconut flavor)
¼ cup honey
¼ teaspoon cinnamon
For the chocolate coating:
3 oz unsweetened chocolate, roughly chopped
½ teaspoon coconut oil
Line a small baking sheet with parchment paper or a silicone mat.
Place all the ingredients for the truffle in a food processor. Pulse for about 20 seconds or until the pecans and walnuts are finely ground and the mixture starts to come together in a thick mass. Transfer the mixture to a bowl.
Using your hands or a small cookie scoop, take approximately 1 teaspoon worth of the truffle mixture and roll it into a small ball. Place on the lined baking sheet and continue shaping the rest of the truffles. Once they’re all shaped, place them in the freezer for about 20 – 30 minutes. This will help with the dipping part that comes next.
To make the chocolate coating, place the unsweetened chocolate and coconut oil in a small microwaveable bowl and microwave for about 20 seconds. Give the mixture a good stir, then microwave again for 20 seconds. Continue this process until the chocolate is all nice and smooth and shiny.
Using a fork, carefully dip each truffle into the melted chocolate to lightly coat (give a slight tap at the end to remove any excess chocolate) and then place the truffle back on the baking sheet. If the melted chocolate starts to get too cold, just zap it in the microwave for another 5 seconds. I find it super helpful to have cold, cold truffles and warm chocolate for the dipping process. You get a cleaner dip this way and the truffles are less likely to have a foot on the bottom. If desired, drizzle some of the melted chocolate on top of the coated truffles for a fancier look. Refrigerate coated truffles for about 20 minutes or until the outer coating is set.
These will keep in the fridge for 2 weeks or in the freezer for up to a month.