Vegan Pecan Protein Balls
These Vegan Pecan Protein Balls are a healthy no-bake snack that are packed with protein and simple ingredients. Keep them in your fridge for busy days, school lunches, or a quick energy boost with endless flavor variations.
Back in my 20s, getting enough protein became a huge trend, and the internet quickly filled with creative recipes for protein-packed snacks. That’s when protein balls first made their debut, and I instantly fell in love with the idea of a quick, healthy bite that fuels your body and satisfies your sweet tooth.
Ever since, I’ve been creating and experimenting with all kinds of protein ball recipes to keep healthy snacks fun. These Vegan Pecan Protein Balls are inspired by my love for wholesome sweets and cozy fall flavors.
Spotlight on These Vegan Pecan Protein Balls
- Packed with protein: Each ball is made with protein powder, nuts, and wholesome ingredients to keep you full and energized — perfect for busy moms, school snacks, or post-workout fuel.
- Quick and no-bake: You don’t need an oven or fancy equipment. Just mix, roll, and chill for a grab-and-go snack that takes minutes to prepare.
- Freezer-friendly: Make a big batch and stash them in your freezer. They stay fresh for weeks and are easy to grab when hunger strikes.
- Kid-friendly: Naturally sweetened, chewy, and satisfying, even picky eaters love them. They travel well and are easy to tuck into lunchboxes.
- Wholesome ingredients: Made with pecans, oats, nut butter, and simple pantry staples, these protein balls are nourishing, dairy-free, and vegan.
- Perfect anytime snack: Whether you need a mid-afternoon pick-me-up, a healthy dessert, or a pre-gym bite, these protein balls hit the spot.
The Ingredients
Pecans: You should use raw pecans. You can get them from your grocery store and they should be finely chopped before usage.
Cashew butter: You can use cashew butter for this. However, pecan butter, almond butter, and even peanut butter can be used. (I recommend cashew, however.)
Vanilla: Vanilla extract is needed to give the protein ball flavor. Make sure to use pure vanilla extract instead of imitation vanilla.
Oat flour: These are packed with nutrients and fiber and are great for making protein balls.
Coconut sugar: This is packed with healthy nutrients. It is used to sweeten the balls without exposing you to the risk that comes with processed sugar.
Ground flaxseeds: They help to control hunger and are rich in Omega-3 fatty acids, fiber, protein, carbohydrates, and antioxidants.
Cinnamon: This is also added to give it flavor and provides many health benefits.
Plant-based milk: This is a vegan recipe, hence, the need for plant-based milk. It is also good for people who are allergic to dairy products.
Maple syrup: This is also another ingredient for spicing up the flavor of the Pecan protein balls. It helps bring out the fall flavors.
Coconut oil: If you are not a coconut lover, don’t worry. =I cannot detect the flavor in these balls. This oil provides our bodies with healthy fats!
Frequently Asked Questions
Stored in an airtight container, they’ll keep about 10-12 days in the fridge. In the freezer, they can last 2 months and be eaten straight from frozen or thawed a bit.
Yes, absolutely. After shaping into balls, freeze them on a tray first until solid, then transfer to a freezer-safe bag or container. This way they don’t stick together and you can pull out just as many as you need.
Yep, they’re soft, wholesome, and portable. Just make sure they’re kept cool (in a lunchbox with an ice pack) if left out during the day, especially in warmer weather.
They’re flexible! Great as a mid-morning or afternoon snack, post-workout “mini meal,” or even a healthier dessert bite when you crave something sweet but satisfying.
The Instructions
Step one: Place the oat flour, oats, coconut sugar, ground flaxseed, and cinnamon into a medium bowl and give it a mix.
Then, get another bowl and mix your wet ingredients in it. Add the cashew butter, vanilla extract, maple syrup, plant-based milk, and coconut oil to the bowl and mix.
Step two: Pour the dry ingredients, except for the pecans into the bowl of wet ingredients. Continue mixing until the consistency is like dough.
Then, use a cookie scoop to roll the dough into balls and place them on a parchment paper-lined dish.
Step three: Place the chopped pecans in a small bowl or on a plate. Press the tops of the rolled dough into the pecan pieces.
Place the balls into the fridge to firm up for 1-2 hours.
Storage
Pecan protein balls should be placed in an airtight container and kept in the fridge. You can store it this way for up to 12 days.
You can freeze the balls for up to two months. Allow the balls to stand on the counter for a few minutes before enjoying.
Tips + Modifications
Feel free to replace the cashew butter with almond butter. They are the most similar kind of nut butter according to flavor.
Instead of chopping the pecans, you can simply press one or 1/2 of a pecan into the top of each ball.
Are you a chocolate lover? Add a drizzle of melted chocolate over top or simply dip the ball into a bowl of melted chocolate with coconut oil. Place the balls onto parchment paper to allow the chocolate to cool and harden.
More Vegan Protein Snack Recipes
Easy No-Bake Cashew Coconut Protein Bites
Peanut Butter Oatmeal Power Balls
Protein Cake Batter Stuffed Dates
Chocolate Chip Cookie Dough Protein Bites
Vegan Pecan Pie Protein Balls
Equipment
- 2 medium-sized bowls
- 1 container with lid
Ingredients
Dry ingredients
- ½ cup oat flour
- ½ cup Old-fashioned oats
- 1 tablespoon ground flaxseed
- 1 teaspoon coconut sugar
- ½ teaspoon ground cinnamon
Wet ingredients
- ½ cup creamy cashew butter *almond butter could work, too
- 2 tablespoons pure maple syrup
- 1 tablespoon plant-based milk
- ½ teaspoon pure vanilla extract
- ½ teaspoon coconut oil, slightly melted and cooled
Topping
- ¼ cup raw pecans, chopped
Instructions
- Place the oat flour, oats, coconut sugar, ground flaxseed, and cinnamon into a medium bowl and give it a mix. Then, get another bowl and mix your wet ingredients in it. Add the cashew butter, vanilla extract, maple syrup, plant-based milk, and coconut oil to the bowl and mix.
- Pour the dry ingredients, except for the pecans into the bowl of wet ingredients. Continue mixing until the consistency is like dough. Then, use a cookie scoop to roll the dough into balls and place them on a parchment paper-lined dish.
- Place the chopped pecans in a small bowl or on a plate. Press the tops of the rolled dough into the pecan pieces. Place the balls into the fridge to firm up for 1-2 hours.
