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No Bake Pecan Pie Date Balls stacked on a plate.

No-Bake Pecan Pie Date Balls

Yield: 12 balls 1x
Prep: 15 minutesTotal: 25 minutes

These 4-ingredient No-Bake Pecan Pie Date Balls will blow your mind! The blended dates create a sweet caramelly texture while the pecans, almonds and vanilla mimic the classic pie flavors perfectly! Try this simple, on-the-go snack! 

Units:
Scale:

Ingredients

  • 910 large medjool dates, pitted (~170-180g)
  • 1 1/4 cup pecans (roasted or raw)
  • 1/4 cup almonds (roasted or raw)
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon sea salt (optional)

Instructions

  1. Soak dates: Place dates (9-10 large) in a heatproof glass bowl and fill the bowl with near boiling water to soften. Let them soak for 10 minutes, then drain well.
  2. Blend ingredients: Add the dates, pecans (1 1/4 cup), almonds (1/4 cup), and vanilla (1/4 teaspoon) to the bowl of a food processor. Add the salt (1/4 teaspoon) only if your nuts are not already salted. Blend on High for about 30 seconds, stopping halfway to push down the sides. Everything should be well blended, but you should still be able to see small pieces of nuts in the mixture. It should stick together with you squish it in your hand.
  3. Roll into balls: Using gloves if you prefer, roll the mixture into 12 balls, about 1-inch in diameter each, and place on a plate or into a storage container.
  4. Serve & store: If serving immediately, I like to sprinkle with some coarse sea salt (optional!). For a softer texture, store balls in a sealed container on the counter for up to 7 days. For a firmer texture, store balls in a sealed container in the fridge for up to 2 weeks. Balls can also be stored in the freezer for up to 3 months for best quality. Thaw on the counter for a couple hours before enjoying.

Equipment

Notes

Inspired by Pecan Pie Larabars! Nutrition information estimated with My Fitness Pal.

Nutrition Information

  • Serving Size: 2 balls
  • Calories: 283
  • Fat: 18g
  • Carbohydrates: 33g
  • Fiber: 5g
  • Protein: 4g
© Author: Danielle
Cuisine: American Method: No Heat
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