Low Carb Pecan Pie Truffles

I LOVE pecan pie, but I've never been able to make a pouch friendly version.  That day is now gone.  
If you are a Bariatric foods junkie you PROBABLY have fixin's these in the pantry already.  Trust me, for something SO simple you will get carried on your guest's shoulders

Ingredients

¾ cup very finely chopped pecans (pecan flour)
¾ cup almond flour
½ cup chopped pecans
4 oz cream cheese
4 tbsp butter
¼ cup Equivalent Sweetener of choice
1 tsp maple extract
1 tsp vanilla
1 tsp molasses
1-2 cups sugar-free chocolate chips melted
1 tsp coconut oil

Instructions

Mix together the pecans, almond flour, butter, cream cheese, sweetener, extracts, and molasses. 

Form into 15 balls with your hands. 

Place in the fridge or freezer for a few minutes to make it easier to coat.
Microwave the sugar-free chocolate chips and coconut oil for 30 seconds. 

Stir. 

If they aren't completely melted microwave at 15 seconds intervals, stirring after each. 

When they are about 75% melted just stir until they are completely melted.
Cover each truffle with chocolate. Sprinkle on a few chopped pecans. 

Place in the refrigerator to harden.

Cook's Notes:

• If you don't have pecan flour run pecan pieces thru the blender/food processor until they reach POWDER consistency
• Nutrition: the nutrition facts are for 1 truffle. They are generously sized truffles. A serving is one and there are 3 NET carbs per serving.
• Substitutions: you can swap the pecans for walnuts or almonds.
• To Store: keep the truffles in the refrigerator in a sealed container. They will last 5 - 7 days.
• To Freeze: flash freeze on a baking sheet, then put in a freezer bag or container. They will last up to 3 months in the freezer—Thaw in the refrigerator or on the countertop for a few minutes before eating.