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.

Prep Time5

Cook Time5

Total Time10

Course: Dessert, fall food, protein snack, Snack

Cuisine: American

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Servings: balls

Calories: 207kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

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

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.

For best results, use soft dates. You can achieve this by placing them on the counter for 8 hours before making this recipe.

Nutrition