Description
Enjoy all the flavors of a classic pie without a lot less hassle thanks to this 9-ingredient, gluten-free, no-bake pecan pie balls recipe!
Ingredients
- 1 cup raw or candied pecan halves (90-100 grams) + extra for topping
- 1 cup gluten-free rolled oats (85-90 grams)
- 2/3 cup dark chocolate chips or dairy-free chocolate chips (extra for melting, if desired) *See notes for substitutes
- 1-2 teaspoons cinnamon
- 1/2 cup (50 grams) loosely packed vanilla protein powder or almond flour (see notes)
- 1/2 cup to 2/3 cup (140 grams) almond butter (smooth, no-stir variety, not oily)
- ~1/2 cup maple syrup. Start with slightly less than 1/2 cup and add 1 tablespoon at a time only if needed
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Optional: dash of nutmeg or allspice
Instructions
- Add pecans and oats and chocolate to a food processor or high speed blender and pulse until coarse ground texture is formed. Alternatively, finely chop them with a sharp knife. Transfer to a large mixing bowl. Finely chop or use a food processor to chop the dark chocolate.
- Transfer pecan/oat batter to a large bowl. Add the cinnamon and protein powder. Whisk to combine evenly.
- Stir in the almond butter, maple syrup, and vanilla extract. Mix thoroughly until a dough forms. Using clean hands can make it easier to fully incorporate the ingredients.
- Adjust Texture as Needed. If the dough feels too dry or crumbly, add a small amount of extra syrup.
- Roll the batter into a large ball,cover, then place in the fridge to chill for 10-15 minutes.
- Once chilled, Portion the batter into bite-sized balls using your hands (about 1 to 1.5 tablespoons each). For a more festive look, press a pecan half gently into the top of each ball. *See notes for chocolate dip version.
- After pressing the pecan in, place the bites on a parchment-lined tray and chill for 30 minutes (or freeze for 15 minutes). The firmness helps lock the nut in place.
- Store in the fridge for up to 10 days, or freeze for longer storage (up to 3 months).
Notes
Chocolate-Dipped Version– After rolling, dip each ball into melted dark chocolate or drizzle dark chocolate. Place on parchment and press a pecan on top while the chocolate is still soft. Chill until the chocolate fully sets.
Substitutes + Tips- If using almond flour instead of protein powder, start with ⅓ cup maple syrup. Almond flour holds more moisture, so less syrup prevents a too-soft dough. Adjust wet ingredients as needed for a soft, rollable texture. Cocoa powder may be used instead of protein powder or almond flour for a richer, more chocolatey version.
Chocolate-Free Option: Replace chocolate chips with finely chopped pitted dates and skip the chocolate coating. Reduce maple syrup and/or almond butter slightly, as dates make the mixture naturally stickier.
For More “Pecan Pie” Flavor: Add 1 teaspoon molasses in place of part of the maple syrup (optional but delicious).
- Prep Time: 10-15 min
- Chill Time: 15-20
- Cook Time: n/a
- Category: Dessert
- Method: mix
- Cuisine: American
Nutrition
- Serving Size: 1 pecan pie ball without chocolate coating
- Calories: 103
- Sugar: 4.8 g
- Sodium: 6.5 mg
- Fat: 6.2 g
- Saturated Fat: 1.3 g
- Carbohydrates: 8.9 g
- Fiber: 1.5 g
- Protein: 2.7 g
- Cholesterol: 0.2 mg
