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Are you looking for an easy-to-make, delicious bite to give you a little boost of energy? And would you like that bite to vaguely taste like pecan pie? Then, this ball has it all!

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Read the full recipe after the video.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
12
Yield:
12 2-inch balls
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This probably won't come as a shock, but I'm not an authority on vegan cooking. I know they only eat plant-based foods, and…well, that's actually all I know. But, despite my long history of not being a vegan, I've posted my fair share of what I'll call "accidentally vegan" recipe videos, which I didn't realize were vegan, until vegan viewers thanked me for thinking of them. You're welcome? So, for a change of pace, I'm posting these vegan pecan pie energy balls on purpose, sort of.  

I was actually researching vegan "chicken" recipes when I ran across these tasty treats, which as a long-time lover of all things pecan pie caught my interest. So, I switched horses mid-stream (not a real horse, but a plant-based faux horse), and started to play around with this recipe instead. I saw many different versions, with some using almond butter, and/or different types of sweeteners, and ratios, but after a few experiments, I settled on what you see here.  

By the way, all the examples I saw online for these were, "raw vegan," meaning there's no cooking allowed, but since I'm not constrained by such culinary restrictions, we decided to briefly toast the pecans and oats, which Michele thought would make them taste even closer to actual pie. Which, having tried them both ways, was the case. But, whether you make yours raw vegan, or just regular vegan, I really do hope you give these a try soon. Recipe is adapted from one by Mimi from the blog Daughter of Seitan.

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Arrange a single layer of pecans on the prepared baking sheet. Top with rolled oats. Bake in the preheated oven until toasted, about 10 minutes. Allow to cool completely.

  • Pulse pecans, oats, dates, cinnamon, salt, vanilla extract, and maple syrup in a food processor until nuts are ground to desired consistency.

  • Shape mixture into twelve 2-inch tightly-packed balls. Refrigerate before serving.

Chef's Notes

You can make these "raw" by skipping toasting the pecans and oats.

These will work with any dried fruit and nuts, but for drier, less sticky fruit, you might have to add a little water to get things to hold together.

Nutrition Facts

119 calories; fat 6.6g; sodium 40.7mg; carbohydrates 15g; protein 1.5g. Full Nutrition
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