1. Line a pan with parchment paper and set aside. It's helpful to check to see if this pan will fit in your freezer, since that's where you'll be sticking it to harden the truffles.

2. Place a skillet over medium heat, and add pecans. Toast for 10 minutes, stirring occasionally, until pecans are starting to darken and smell toasty.

3. Place all truffle ingredients, including warm pecans (except chocolate and coconut oil) into the bowl of a food processor or high-speed blender. Blend until just combined. There should still be small chunks of pecans visible.

4. Scoop pecan mixture into 16 teaspoon-sided balls, and roll between your palms to make tight circles. Put each ball onto the pan, and put in the freezer for 10 minutes.

5. Meanwhile, melt chocolate. Put chocolate and coconut oil in a microwave-safe bowl (I used a glass measuring cup) and microwave in 30-second intervals until melted.

6. Remove balls from freezer, and drop into chocolate one by one. Use a spoon to coat each ball in chocolate, and a fork to lift the balls out and let excess chocolate drip. Transfer back to the pan, and when all the truffles have been dipped, put the pan back in the freezer for 5 minutes to harden the chocolate.

7. Transfer the truffles into an airtight container, and store in the fridge. The pecans are crunchiest on the first 2 days, but these are still great up to a week after making. For longer storage, keep in the freezer for up to a month.