Wednesday, October 26, 2011

Pecan Butter Truffle Pumpkins

Lately I can't seem to get enough pecan butter, so these delectable chocolate confections were born. It is coated in white chocolate colored orange. Since pecan butter has a thinner consistency, it was necessary to freeze them to keep the filling from melting into the chocolate.

The recipe still requires a little tweaking, but they are definitely worth making. Once I get it perfected, I'll post the revisions. I wish these weren't still in my kitchen tempting me to snack way too late at night.

Pecan Butter Truffles "Pumpkins"

1 bag of vegan white chocolate chips
2 Tbsp. canola oil
orange food coloring

1 cup pecan butter
1 1/2 cups of graham cracker or cookie crumbs
1/4 cup softened Earth Balance Buttery Sticks
2-3 cups powdered sugar

In mix together the pecan butter, graham cracker/cookie crumbs, softened margarine (not melted), and powdered sugar. Start with 2 cups of powdered sugar and add more if it is hard to roll into balls. I made it in the food processor, but you don't need to. Roll into balls and store in freezer overnight.

Prepare coating by melting white chocolate chips in a double broiler. Add in the food coloring and oil to thin out the chocolate. You could try using margarine too. Once chocolate is melted, remove pecan balls from the freezer and roll in chocolate until coated well. Place them on wax paper to harden. Add a pretzel rod split into  thirds for the pumpkin stem.