No-Bake Healthy Pecan Pie Bites (plant-based)
There’s nothing sweeter than a quick, healthy, and protein-packed snack. These No-Bake Healthy Pecan Pie Bites are just what you need. They are perfect for meal prepping, are nutrient-dense, and taste like pecan pie.
Have you ever heard of a healthy pecan pie? Well, here you go! You will fall in love with these protein bites. They are filled with all the flavors of the season from cinnamon, to pecans, to caramelly dates.
Spotlight on These No-Bake Healthy Pecan Pie Bites (plant-based)
They have healthy fats. One of the perks of eating energy balls is the healthy fat content. Fat and protein will help you stay full longer which is why these healthy bites are a healthier dessert option.
They are filled with protein. These pecan bites are a great after-workout snack. Skip the protein powder and enjoy one of these sweet treats instead.
There is no processed junk. This is quite honestly the best thing about these healthy vegan pecan pie bites. This is simply a healthy dessert and one of my favorite clean energy balls to make.
They are homemade, with no artificial ingredients. This raw dessert is packed with simple ingredients that you can actually pronounce.
They are delicious. If you are a classic pecan pie lover, stop what you are doing and make this fall dessert now. They are basically healthy mini pecan pies if you ask me.
Frequently Asked Questions
Can I make these pecan bites without chocolate? Yes, you absolutely can. However, I believe the chocolate is the best part. This is your pecan pie energy bites so make them your way!
Do they have to be stored in the fridge? Yes, otherwise the chocolate will melt. Also, the dates need to be refrigerated.
How long will they last in the fridge? They will last up to 12 days in the fridge or 2 months in the freezer. They are perfect for meal prep!
Ingredients
Quinoa-This is one of my favorite ingredients because it brings a fun crunch to these balls. You achieve this texture by toasting the quinoa on the stove.
Dates-You’ll want to use Medjool dates. I love using dates instead of processed sugar which is a healthy alternative to processed white sugar.
Pecans-This type of nut reminds me of the fall and my favorite pie, pecan. It’s decadent, filled with healthy fat, and high in protein.
Almond flour-Are you gluten-free? This flour is a great option for you. It’s plant-based, unprocessed, and gluten-free.
Cinnamon-This ingredient helps capture the flavors of a traditional pecan pie. Don’t skip this ingredient. Not to mention, it has wonderful health benefits.
Vanilla-Use real and pure vanilla extract for this recipe as opposed to imitation brands.
Maple syrup-I really enjoy the flavor of maple for fall baking and cooking. The combination of dates and maple syrup, which are both unprocessed, is perfect for these Vegan Pecan Pie Balls.
Chocolate-This ingredient is used in combination with coconut oil and is heated up. The balls are dipped into the melted chocolate to top them off with extra goodness. If you are not a chocolate lover, feel free to omit it.
Coconut oil-This healthy oil works perfectly with chocolate to help melt it down to the perfect consistency. Using just a little will only give off a hint of coconut. So, no need to worry if you do not like the coconut flavor.
Chocolate-This ingredient is used in combination with coconut oil and is heated up. The balls are dipped into the melted chocolate to top them off with extra goodness. If you are not a chocolate lover, feel free to omit it.
Coconut oil-This healthy oil works perfectly with chocolate to help melt it down to the perfect consistency. Using just a little will only give off a hint of coconut. So, no need to worry if you do not like the coconut flavor.
The Instructions
Step one-Start by toasting the quinoa. Place 1/4 cup of dry quinoa into a small pan over medium heat. Toast for about 5 minutes or until the quinoa starts to become light brown. Transfer the toasted quinoa to a food processor to cool.
Step two-Throw all of the ingredients, minus the chocolate, coconut oil, and toasted quinoa into a food processor. Process the ingredients until a dough forms. Last, pour the toasted quinoa into the food processor and pulse a few times until everything is incorporated.
Step three-Using a cookie scoop, place the dough into your hands and roll it into tight balls. Place the dough onto a piece of parchment paper or something similar.
Step four-Add the chocolate chips and coconut oil to a small microwavable bowl. Heat for 20-second increments, stirring after each one until everything is nicely melted.
You can also use a double broiler by placing a small glass bowl over a small saucepan with about 2 inches of water. Turn the heat to medium-high and stir the chocolate frequently until fully melted. *Turn the heat down once the water starts boiling.
Step five-Dip the tops of the balls into the melted chocolate and then place them back onto the parchment paper to fully dry and harden. Add an optional pecan piece on top.
Step six-Place the balls onto a parchment paper lined large plate and in the fridge for about 30 minutes to harden. Once the chocolate has completely hardened, transfer the balls to an air-tight container and in the fridge.
Storage
These protein balls will last up to 12 days in your fridge. Just make sure to keep them in an air-tight container.
You could also freeze them for up to two months. Just make sure to thaw them in the fridge the night before you want to eat them. I do, however, prefer them in the fridge.
Tips + Modifications
You can absolutely leave out the chocolate topping if you desire. I really enjoy the hint of sweetness from the chocolate.
Make sure to let the chocolate completely cool and harden before stacking them into an airtight container.
Eat them right away after removing them from the fridge. The chocolate could melt if not.
For best results, make sure your dates are soft. You can achieve this by leaving them out on the counter for 8 hours before making this recipe.
Other No-Bake Vegan Recipes to Try
5-Ingredient No-Bake Tahini Coconut Fudge
High Protein Cake Batter Stuffed Dates
Vegan Cookie Dough Protein Balls
No-Bake Healthy Pecan Pie Bites (plant-based)
Equipment
- 1 small pan To toast quinoa
- 1 food processor To make balls
- 1 small glass bowl To heat melted chocolate
Ingredients
For the quinoa bites
- ¼ cup dry quinoa
- 6 dates, pitted and roughly chopped
- 1 cup raw pecans
- ½ cup almond flour
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 2 tablespoons pure maple syrup
- ¼ teaspoon salt
For the chocolate topping
- ½ cup chocolate chips I use dairy-free
- 1 tablespoon coconut oil
Instructions
- Start by toasting the quinoa. Place 1/4 cup of dry quinoa into a small pan over medium heat. Toast for about 5 minutes or until the quinoa starts to become light brown. Transfer the toasted quinoa to a food processor to cool.
- Throw all of the ingredients, minus the chocolate, coconut oil, and toasted quinoa into a food processor. Process the ingredients until a dough forms. Last, pour the toasted quinoa into the food processor and pulse a few times until everything is incorporated.
- Using a cookie scoop, place the dough into your hands and roll it into tight balls. Place the dough onto a piece of parchment paper or something similar.
- Add the chocolate chips and coconut oil to a small microwavable bowl. Heat for 20-second increments, stirring after each one until everything is nicely melted.You can also use a double broiler by placing a small glass bowl over a small saucepan with about 2 inches of water. Turn the heat to medium-high and stir the chocolate frequently until fully melted. *Turn the heat down once the water starts boiling.
- Dip the tops of the balls into the melted chocolate and then place them back onto the parchment paper to harden. Add an optional pecan piece on top.
- Place the balls onto a parchment paper lined large plate and in the fridge for about 30 minutes to harden. Once the chocolate has completely hardened, transfer the balls to an air-tight container and in the fridge.
Notes
Nutrition
Enjoy!
XOXO
Michelle