No-Bake Pecan Pie Bites (vegan)
These No-Bake Vegan Pecan Pie Bites are a sweet, nutty, and wholesome snack that tastes just like pecan pie. Made with simple, nutrient-dense ingredients, they’re dairy-free, protein-packed, and perfect for meal prepping a healthy bite you can enjoy anytime.
Servings: 9 balls
Calories: 207kcal
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
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 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 the 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.
- Place the following ingredients into the bowl of a food processor: pitted dates, pecans, almond flour, cinnamon, vanilla, maple syrup, and salt. 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. *Do not overmix.
- 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.
- 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
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.
Nutrition
Serving: 1ball | Calories: 207kcal | Carbohydrates: 16g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 65mg | Potassium: 113mg | Fiber: 2g | Sugar: 9g | Vitamin A: 7IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1mg