Pecan Pie is decadent. Truffles are decadent. And well, these Healthy Vegan Pecan Pie Bites are also decadent, but they’re a lot more wholesome and nourishing than you might think!
Instead of the refined sugar and corn starch that’s typically used to make pecan pie, these Healthy Pecan Pie Bites are naturally sweetened with dates. They also contain some protein, healthy fats, and fiber making these bite sized truffles a healthy dessert option or energizing midday snack.
They’re delicious on their own but the real magic happens when these pecan date balls are chilled and then dipped into melted vegan chocolate! Imagine a thin chocolate shell surrounding a sumptuous salted caramel center than tastes remarkably like pecan pie!
It’s crazy delicious but very easy to make, so make a big batch to enjoy as a snack throughout the week or to add a healthy (gluten-free) option to your holiday dessert table.
…I normally say “Happy cooking!” here but this isn’t cooking…more like assembling so instead I’ll say …um…
Happy Assembling! 😂👩🏻🍳
Healthy Pecan Pie Bites
Ingredients
- 10 large pitted Medjool dates about 2/3 of a packed cup
- 3/4 cup pecan halves roasted, unsalted
- 1/4 cup pecan butter unsalted* see notes for other options
- 2 tsp refined coconut oil
- 1/4 tsp vanilla extract
- 1/4 tsp kosher salt
Optional Chocolate Coating
- 10oz vegan chocolate chips I recommend Enjoy Life Semi Sweet Mini Chocolate Chips
- 1 tbsp refined coconut oil
- vegan sprinkles, chopped pecans, or Madlon sea salt for garnishing
Instructions
Soak
- In a large bowl, pour boiling hot water over the dates to soften them. Set aside until cool, then drain the water completely.
Prep
- In the meantime, add the pecans to a food processor or high powered belnder and pulse several times until a fine meal is formed. Stop to scrape down the sides as needed.
Assemble
- Then add the drained dates, pecan butter, coconut oil, vanilla, and salt to the food processor and mix until a thick paste forms. Tip: Chill for 10-15 minutes to make it easier to roll the dough into balls.
Shape
- With clean, damp hands roll a spoonful of dough into balls and place on a lined cookie sheet or plate. Continue with the remaining dough. This should yeild roughly 16 truffles depending on how large you like them. Bigger or smaller is fine.
Chill
- Chill for at least 30 minutes (overnight is great too) and serve as is or melt 10oz of vegan chocolate chips with 1 tbsp of refined coconut oil. Dip the chilled truffles into the chocolate, then sprinkle with flakey salt or chopped pecans if desired, and place on a lined cookie sheet and chill in the freezer for 30 minutes to harden.Store leftovers in an airtight container in the fridge for up to 10 days. Enjoy!
Notes
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
Find me on: Instagram
So delicious and so simple! I just toasted my pecans and used
Almond butter since that what I had, but it honestly didn’t take away from the pecan flavor you want to be shining through. Truly these are now going to be on my snacks to make rotation.