No-Bake Pecan Pie Balls
All the flavor of pecan pie without all the work — or extra sugar.
That’s the idea behind these pecan pie balls. Over the holidays, I was looking something lighter than your typical sugar-spiked pecan pie for dessert, so I decided to take a cue from my No-Cook Cocoa Granola Bites recipe. This vegan version has only a few ingredients and you can mix-and-match many of them to make these your own.
I dipped my first batch into chocolate but the second time I never had a chance to — my kids polished them off first.
Prep time: 15 minutes + soaking + chilling
Servings:14, 1″ balls
1 cup pitted dates
1/4 tsp. almond extract
1 cup pecans (or any combination of nuts)
1/2 tbsp. honey
1/3 cup oatmeal
2 full graham crackers or 4 tea biscuits
1 1/2 tbsp. tart juice, like cherry or use water
Chocolate candy coating (opt.)
- Soak the dates in water spiked with the almond extract for 1 hour (or overnight).
- Drain the dates and place in a food processor along with the remaining ingredients (minus the candy coating). Note: You may want to add more oatmeal or juice to get the right consistency — the batter will be sticky.
- Refrigerate for 1 hour (or freeze for 15 minutes). Form the mixture into 14, 1″ balls; I used a cookie scoop.
- At this point you can leave the balls plain or roll them in chopped nuts or cocoa powder. To coat with chocolate, refrigerate for another hour. Melt 1 cup candy coating in the microwave. Working quickly, dip each ball into the chocolate and then place on waxed paper to set. Refrigerate until you’re ready to start eating.
- Store for up to 5 days.