All the flavor of pecan pie without all the work — or extra sugar.

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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.

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I dipped my first batch into chocolate but the second time I never had a chance to — my kids polished them off first.

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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.)



  1. Soak the dates in water spiked with the almond extract for 1 hour (or overnight).
  2. 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.
  3. Refrigerate for 1 hour (or freeze for 15 minutes). Form the mixture into 14, 1″ balls; I used a cookie scoop.
  4. 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.
  5. Store for up to 5 days.


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