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Chocolate Pecan Pie Bliss Balls on a plate.
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Chocolate Pecan Pie Bliss Balls Recipe

Little treats made with wholesome ingredients, these bliss balls are easy to make with only seven ingredients! Make them naughty, with a hint of bourbon (see notes), or nice, without! These Pecan Pie Bliss Balls are vegan, vegetarian and easily gluten free. 
Course Dessert, Snack
Cuisine American, Vegan
Keyword Bliss Balls, Holiday Food Gifts, Pecan Pie Bliss Balls
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 28 Balls
Calories 159kcal
Author Traci York

Ingredients

  • 1 1/4 cups (120 grams) Rolled Oats not quick, gluten free if needed
  • 1 1/2 cups (150 grams) Pecans divided, halves or pieces
  • 20 (335 grams) Medjool Dates
  • 3 tablespoons Molasses
  • 1 tablespoon Bourbon optional
  • 1 tablespoon Vanilla Extract
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 cup (95 grams) Mini Chocolate Chips See note for a sugar free chocolatey option
  • Raw Cacao Powder or Unsweetened Cocoa Powder, optional, for rolling the bites in

Instructions

Prepare the Oats and Pecans:

  • Preheat the oven to 325F (163C). Line a sheet pan with parchment paper. Toast the oats and pecans for about 15-20 minutes OR until toasty-golden and fragrant. Scoop out 1/2 cup (50 grams) of pecans and set aside (this will be processed separately and used later as a coating to roll the balls in).
    Add the toasted oats and remaining pecans to a work bowl of a food processor fitted with the S blade. Pulse the oats and pecans until a fineish meal is formed, about 11-15 times. Chunks are okay. Transfer to a small bowl. Set aside.
    Pulse the remaining 1/2 cups (50 grams) of pecans set aside earlier until fine. Transfer to a separate small bowl. Set aside. (these pecans will be used later as a coating to roll the balls in). You'll use the work bowl again. There's no need to clean it out.

Prepare the Dates:

  • Meanwhile while the oven is heating and oats/pecans are toasting, prepare the dates. If your dates are dry and tough, soak them in hot water for about 15 minutes to soften. Drain, then remove the pits. Squeeze the excess water out, as much as possible and blot with a tea towel.
    Transfer the dates to the work bowl of a food processor, add salt, molasses, vanilla and bourbon if using. Process the dates mixture until a paste forms, stopping to scrape the sides of the bowl if needed.

Add the Oats and Pecans:

  • Pour the processed oats and pecans over the date paste, and add the chocolate chips. Process about 15 seconds until the ingredients are evenly distributed stopping to scrape down the bowl if needed.

Scoop and Roll:

  • Using a number 50 scoop, small ice cream scoop or about 1 1/2 tablespoons each, portion the dough and set on a parchment lined sheet pan. Once all the balls are scooped, roll into balls. Then, roll the balls into the pecan bits set aside earlier. If using, you can roll the balls in unsweetened cocoa powder instead of pecans or some of each if desired.
  • Store the balls in the refrigerator for up to two weeks. They're best shared at room temperature, so if you have time, pull them from the fridge at least 30 minutes prior to sharing.

Notes

A Sugar Free Chocolatey Option: try subbing 3 Tbs of raw cacao powder for the chocolate chips.  Add a splash of water if needed to add a bit more moisture to the dates. The mixture should hold together after a squeeze in your fist. 

Nutrition

Serving: 1ball | Calories: 159kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 127mg | Fiber: 2g | Sugar: 5g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg