Description
All the gooey, nutty magic of pecan pie—without ever turning on the oven! These no-bake bites are sweet, spiced, and packed with toasted pecans. Perfect for holiday trays, gifting, or sneaking from the fridge after a long day.
Ingredients
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1½ cups pecans, toasted & finely chopped (reserve ½ cup for rolling)
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¾ cup almond flour (or oat flour for nut-free)
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¼ cup pure maple syrup (or sugar-free syrup)
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3 tbsp almond butter (or pecan butter)
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1 tsp vanilla extract
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½ tsp cinnamon
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Pinch of salt
Optional add-ins: ground flaxseed, mini chocolate chips, chopped dates, bourbon/rum extract, shredded coconut for rolling
Instructions
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Toast pecans – Bake at 350°F (175°C) for 5–7 min until fragrant. Cool, then chop.
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Mix dry – In a bowl, combine almond flour, 1 cup chopped pecans, cinnamon, and salt.
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Add wet – Stir in maple syrup, almond butter, and vanilla. Mix until dough holds together. Adjust texture with more flour (if sticky) or maple/almond butter (if dry).
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Shape – Roll tablespoon-sized scoops into balls. If sticky, dampen hands lightly.
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Coat – Roll in remaining pecans or coconut for extra crunch.
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Chill – Place on parchment-lined tray and refrigerate 20–30 min until firm.
Notes
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Pumpkin Spice – Add ¼ tsp pumpkin pie spice
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Cranberry Pecan – Stir in dried cranberries
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Salty-Sweet – Press a sea salt flake on top before chilling