These No Bake Pecan Pie Balls With Chocolate Coating are a quick, delicious treat that captures the flavors of classic pecan pie without ever turning on the oven. With just a handful of ingredients and minimal effort, you can whip up a batch of these bite-size delights in under an hour.
Why You’ll Love This Recipe
- No oven needed—perfect for hot days or busy schedules.
- Quick and Easy—get this dessert done with about 20 minutes of hands-on prep.
- Crowd-pleasing Holiday Treats—guaranteed to vanish at cookie exchanges.
- Deliciously Nutty—real pecans give it that authentic pie flavor.
- Chocolate Coating adds a smooth, rich layer for extra indulgence.
- Make-Ahead Snack—prep now, enjoy later; stash in the fridge or freezer.
- Great for Gift Boxes—package in pretty wrappers and share joy.
- Kid-friendly and gluten-free—no wheat, just sweet satisfaction.
Ingredients for No Bake Pecan Pie Balls With Chocolate Coating
- 1 cup pecan halves, finely chopped (or pecan meal)
- 1/2 cup pitted Medjool dates, about 6–8, softened
- 1/4 cup dark brown sugar, packed (sub with coconut sugar)
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1 cup semi-sweet chocolate chips (use Guittard or Ghirardelli)
- 1 teaspoon coconut oil (optional, for a silkier melt)
- Optional: sea salt flakes or extra chopped pecans (for garnish)
Directions for No Bake Pecan Pie Balls With Chocolate Coating
- Process the Pecans and Dates.
In a food processor, pulse pecan halves until you have a coarse meal. Add dates, brown sugar, vanilla, cinnamon, and a pinch of salt; pulse again until the mixture clumps together. (Tip: scrape down the sides for even blending.) - Shape the Mixture.
Lightly dampen your hands or wear food-safe gloves to prevent sticking. Scoop heaping teaspoons of the mixture, roll into 1-inch balls, and arrange on a parchment-lined tray for easy handling. - Chill to Firm Up.
Pop the tray into the fridge for at least 20 minutes. Chilling helps the balls hold their shape and makes coating a breeze. - Melt the Chocolate.
While the balls chill, set up a double boiler or use a microwave-safe bowl. Combine chocolate chips with coconut oil, heating gently and stirring until glossy and lump-free. If microwaving, use 20-second bursts, stirring in between. - Dip and Decorate.
Working quickly, drop each pecan ball into the melted chocolate, using a fork or dipping tool to coat it fully. Let excess chocolate drip back into the bowl, then transfer to fresh parchment. - Final Chill.
Sprinkle with sea salt flakes or extra pecans, if desired. Return to the fridge for 25–30 minutes, or until the chocolate sets completely. - Serve and Enjoy.
These no bake delights are perfect as an after-dinner dessert, a quick snack, or a festive holiday treat—enjoy them chilled or at room temperature.
Servings & Timing
Makes 18–20 pecan pie balls
Prep Time: 20 minutes active hands-on
Chill Time: 45 minutes total (20 for shaping, 25 for setting)
Total Time: 65 minutes from start to finish
Variations
- Cocoa-Dusted Pecan Balls: Roll the chilled balls in unsweetened cocoa powder for a fudgy twist.
- Maple-Infused: Swap vanilla for pure maple extract and add a teaspoon of real maple syrup.
- Nut-Free Version: Use sunflower seeds in place of pecans for an allergy-friendly snack.
- White Chocolate Drizzle: Melt white chocolate chips and drizzle over the set balls.
- Spiced Apple Chutney: Stir in a tablespoon of finely chopped dried apple and a pinch of nutmeg.
- Espresso Boost: Add 1/2 teaspoon instant espresso powder to the base mixture for a mocha note.
Storage & Reheating
Store these No Bake Pecan Pie Balls With Chocolate Coating in an airtight container in the fridge for up to 1 week. For longer storage, freeze on a tray until firm, then transfer to a zip-top bag; they’ll keep fresh for 2 months. Thaw in the refrigerator for 10–15 minutes before serving—no reheating needed.
FAQs
- Can I make these without a food processor?
Yes—you can finely chop pecans and dates by hand, then mix vigorously; it takes a bit more elbow grease but yields tasty results. - Why did my chocolate coating crack?
If the balls are too cold or the chocolate sets too fast, it can crack—let them warm slightly at room temperature before dipping. - Are these gluten-free?
Absolutely—no flour or grains; just nuts, dates, and chocolate. - How do I keep the balls from sticking together?
Layer parchment between tiers in storage containers or freeze on separate trays before combining. - Can I use milk chocolate instead of semi-sweet?
Sure—milk chocolate gives a sweeter, creamier coating, though it’ll be a bit less rich. - What’s the best way to gift these?
Use mini cupcake liners or cellophane gift bags tied with ribbon; they look adorable in holiday boxes. - Can I roll them in something else?
Definitely—try unsweetened coconut, crushed pecans, or colorful sprinkles for a festive touch. - How many calories are in each ball?
Each one clocks in at about 95–100 calories, making them a guilt-friendly sweet pick-me-up.
Conclusion
These No Bake Pecan Pie Balls With Chocolate Coating bring all the flavors of a classic pecan pie into a quick and easy, bite-size dessert or snack. With no oven in sight and plenty of room for creative twists, they’re bound to become a new holiday treat favorite. Give them a try, drop a comment below, and be sure to explore more of my quick and easy recipes!
No Bake Pecan Pie Balls With Chocolate Coating
These No Bake Pecan Pie Balls With Chocolate Coating are bite-size treats bursting with nutty pecan pie flavor, wrapped in a smooth chocolate shell. Perfect for holiday gifts or quick snacks!
Ingredients
- 1 cup pecan halves finely chopped (or pecan meal)
- 1/2 cup pitted Medjool dates softened
- 1/4 cup dark brown sugar packed
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch salt
- 1 cup semi-sweet chocolate chips for coating
- 1 teaspoon coconut oil optional, for smoother melting
- Optional sea salt flakes or extra chopped pecans for garnish
Instructions
- In a food processor, pulse pecan halves until coarse. Add dates, brown sugar, vanilla, cinnamon, and salt; pulse until mixture clumps together.
- Dampen your hands or wear gloves and scoop heaping teaspoons of mixture, rolling into 1-inch balls. Arrange on parchment to prevent sticking.
- Refrigerate for at least 20 minutes so the balls firm up—it makes dipping much easier.
- Set up a double boiler or microwave-safe bowl; combine chocolate chips with coconut oil and heat gently until smooth.
- Using a fork or dipping tool, submerge each ball in melted chocolate, letting excess drip back into the bowl, then place on clean parchment.
- Sprinkle sea salt flakes or chopped pecans over coated balls, then chill for another 25–30 minutes until chocolate fully sets.
- Enjoy the No Bake Pecan Pie Balls With Chocolate Coating chilled or at room temperature as a Dessert or Snack!
Notes
Leftovers keep well in the fridge for up to 1 week or freeze for up to 2 months; thaw in the refrigerator before serving.
Nutrition
Calories: 100kcal
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