Vegan + delicious, it's true! I used Amy Eddings's recipe for a date-pecan truffle and we have been eating at least three per day, each. The recipe is almost vegan because I toasted my pecans in butter. Also, I added cinnamon and two pinches of (rose) sea salt instead of one pinch and dusted the truffles with cacao powder before freezing them. Best eaten a day later.