INGREDENT
- 2 cups pecans, finely chopped
- 1 cup graham cracker crumbs
- 1 cup Medjool dates, pitted and chopped (or use ¾ cup brown sugar as a variation)
- 2 tablespoons maple syrup or corn syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 8 oz semi-sweet or dark chocolate, melted (for coating)
- Optional: crushed pecans or sea salt for garnish
Instructions
- Prepare the Filling:
In a food processor, pulse the pecans until finely chopped. Add graham cracker crumbs, dates (or brown sugar), maple syrup, vanilla extract, and salt. Pulse until the mixture becomes sticky and holds together when pressed. - Form the Balls:
Using your hands or a cookie scoop, form the mixture into small bite-sized balls (about 1-inch in diameter). Place them on a baking sheet lined with parchment paper. - Chill:
Refrigerate the balls for 20–30 minutes to firm up. - Dip in Chocolate:
Melt the chocolate in a microwave or using a double boiler. Dip each ball into the melted chocolate using a fork, allowing excess chocolate to drip off. Place back on parchment paper. - Decorate (Optional):
Sprinkle with crushed pecans or sea salt before the chocolate sets. - Set & Serve:
Let the chocolate set at room temperature or refrigerate for 10–15 minutes. Store in an airtight container in the fridge.
Enjoy your no-bake pecan pie bites – sweet, nutty, and perfectly poppable! 🥧🍫
Let me know if you’d like a version with bourbon, coconut, or vegan substitutes!