Ingredients

• 2 ½ cups walnuts, toasted in pan or in oven, finely chopped (food processor works great)
• 1 cup shortbread crumbs (I used store bought cookies and crumbled in food processor)
• 1 cup dark brown sugar, packed
• ½ tsp salt
• ¼ cup bourbon
• 1 tsp pure vanilla extract or vanilla paste
• 2 tbsp maple syrup
• 10 oz semisweet chocolate
• 2 tbsp coconut oil, optional

Directions

1. Stir together the walnuts, shortbread crumbs, brown sugar and salt in a large bowl. Add the bourbon, vanilla and maple syrup. Mix the ingredients together using your hands to make sure they are fully incorporated. The mixture should hold together when squeezed in your palm.
2. Scoop the mixture using an ice cream scoop that is about a heaping tablespoon in size and press into balls. Place on a lined baking sheet. Freeze until solid, about one hour.
3. Melt the chocolate gently over low heat or using a microwave in 30 second increments. If the chocolate is thick, melt 2 tablespoons of coconut oil and stir it into the melted chocolate.
4. When the mixture is smooth and pourable, dip the frozen truffles into the chocolate using a fork. Tap the fork on the side of the bowl to remove excess chocolate, and use another fork to place the dipped truffles onto a lined baking sheet. Let them stand until firm, about 20 minutes.
5. Store the truffles at room temperature in an airtight container or chilled in fridge.