Ingredients
Scale
- 2 cups raw pecans, divided
- 1 cup soft Medjool dates, pitted
- 1/2 cup graham cracker crumbs
- 2 tablespoons pure maple syrup
- 1 teaspoon alcohol-free vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
Instructions
- Place the pecans in a dry skillet over medium heat. Toast them for 3-5 minutes, stirring frequently, until they become fragrant and slightly darkened. Remove from heat and let them cool completely.
- Set aside 1/2 cup of the toasted pecans for the coating. Place the remaining 1 1/2 cups of pecans into a food processor along with the graham cracker crumbs.
- Add the pitted dates, maple syrup, alcohol-free vanilla extract, cinnamon, and sea salt to the processor.
- Pulse the mixture repeatedly until the ingredients are finely broken down and form a sticky dough that holds together when pinched. Be careful not to over-process into nut butter.
- Finely chop the reserved 1/2 cup of pecans and place them in a shallow bowl.
- Scoop approximately 1 tablespoon of the dough and roll it firmly between your palms to form a smooth ball. Repeat with remaining dough.
- Roll each ball in the chopped pecans, pressing gently to ensure the coating sticks.
- Place the balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set before serving.
Notes
Store these pecan pie balls in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. If your dates are very dry/hard, soak them in warm water for 10 minutes and drain thoroughly before processing.
Nutrition
- Serving Size: 1 ball
- Calories: 115
- Sugar: 8g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg