Description
These Pecan Pie Balls are a delightful no-bake dessert that captures the essence of pecan pie in a bite-sized treat. Sweet, nutty, and coated in chocolate, these vegan treats are perfect for holiday gatherings or anytime you crave a wholesome snack.
Ingredients
Scale
Pecan Pie Balls:
- 1 1/2 cups finely chopped pecans
- 3/4 cup graham cracker crumbs
- 1 cup Medjool dates (pitted and finely chopped)
- 1/4 cup maple syrup
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Coating:
- 10 ounces melting chocolate or chocolate coating (dark or milk)
- flaky sea salt for garnish (optional)
Instructions
- Mix the Dough: In a medium bowl, combine chopped pecans, graham cracker crumbs, chopped dates, maple syrup, cinnamon, salt, and vanilla extract. Mix until a sticky dough forms.
- Form Balls: Roll the mixture into 1-inch balls using a small cookie scoop or your hands. Place them on a parchment-lined baking sheet and freeze for 20–30 minutes until firm.
- Coat in Chocolate: Melt the chocolate according to package directions. Dip each chilled ball into the melted chocolate, let excess drip off, and place them back on parchment paper. Sprinkle with flaky sea salt if desired.
- Chill and Serve: Refrigerate the coated balls for 15–20 minutes until the chocolate sets. Store in an airtight container in the refrigerator for up to one week.
Notes
- For a boozy twist, add 1 tablespoon bourbon to the filling.
- You can toast the pecans before using for a deeper flavor.
- Use dairy-free chocolate to keep the recipe vegan.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 140
- Sugar: 11g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
