Description
These little treats pack pecan-pie vibes into bite-size, no-oven snacks made from simple, whole ingredients. Soft, slightly chewy centers coated in chocolate — perfect for stashing in the freezer and sneaking when no one’s looking.
Ingredients
Scale
- 1 cup pecans
- 1 cup pitted dates (soaked if they’re dry)
- 2 tablespoons coconut sugar (or monk fruit, your call)
- Pinch of sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (optional, for warm spice)
- 1¼ cups chocolate chips (for coating)
Instructions
- Pulse the pecans, dates, coconut sugar, salt, vanilla, and cinnamon in a food processor until the mixture comes together into a tacky, cohesive mass. Stop now and then to scrape the bowl so everything mixes evenly.
- Scoop or roll the mixture into small balls, then gently press each one flat into a little disc using your palm. Place them on a parchment-lined tray.
- Freeze the discs for about 15 minutes so they firm up a bit — this helps the chocolate stick and keeps the shape.
- Melt the chocolate until glossy and smooth (double-boiler or short microwave bursts work great). Dip each chilled bite in the chocolate, letting excess drip off, and return to the tray. Top each with a pecan half while the chocolate is still soft.
- Put the tray back in the freezer until the chocolate sets completely.
Notes
- Storage & swaps
- Store these in an airtight container in the freezer. They keep best frozen and thaw quickly at room temp when you want one.
- If pecans aren’t your thing (or you need a substitute), swap in any other nut you prefer — walnuts, cashews, or even roasted sunflower seeds work fine.
- Quick tip: If your dates are firm, soak them in warm water for 10–15 minutes and drain before processing — it makes blending so much smoother.