Description
Deliciously rich and easy-to-make Pecan Pie Balls combine toasted pecans, sweet dates, and graham cracker crumbs into bite-sized, no-bake treats coated in smooth dark chocolate. Perfect for holiday gatherings or as a guilt-free snack, these gluten-free and vegetarian balls offer a wholesome alternative to traditional pecan pie.
Ingredients
Scale
Base:
- 1 1/2 cups pecan halves (toasted)
- 3/4 cup graham cracker crumbs
- 1 cup Medjool dates (pitted)
- 1/4 cup maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
Coating:
- 1 cup dark or semi-sweet chocolate chips
- 1 teaspoon coconut oil (optional, for smoother chocolate)
Instructions
- Prepare the base mixture: In a food processor, pulse the toasted pecans until they are finely chopped but not pulverized. Add the graham cracker crumbs, pitted dates, maple syrup, cinnamon, vanilla extract, and a pinch of salt. Process the ingredients until they come together into a sticky, cohesive dough.
- Form the balls: Scoop out tablespoon-sized portions of the mixture and roll them between your hands to form smooth balls. Place the balls onto a parchment-lined baking sheet in a single layer.
- Freeze the balls: Place the baking sheet with the balls in the freezer for 20 to 30 minutes to firm up, making them easier to coat with chocolate.
- Melt the chocolate coating: While the balls freeze, melt the chocolate chips with coconut oil (if using) in a microwave-safe bowl by heating in 30-second intervals, stirring between each, or use a double boiler, until the chocolate is completely smooth and glossy.
- Coat the frozen balls: Remove the balls from the freezer and quickly dip each one into the melted chocolate, ensuring they are fully coated. Use a fork or dipping tool to lift them out and let excess chocolate drip off.
- Set the coating: Place the chocolate-coated balls back on the parchment-lined baking sheet and refrigerate them until the chocolate sets firmly, about 15 to 30 minutes.
- Store and serve: Once set, store the pecan pie balls in an airtight container in the refrigerator for up to one week. Serve chilled and enjoy!
Notes
- For extra texture and flavor, roll the chocolate-coated balls in crushed pecans before the chocolate sets.
- You can substitute maple syrup with honey or agave nectar according to preference.
- Use gluten-free graham crackers to make this recipe suitable for gluten-free diets.
- Store leftovers in the fridge to maintain freshness and chocolate coating integrity.
