These No Bake Pecan Pie Balls With Chocolate Coating are a decadent yet easy treat, combining the rich flavors of pecan pie in a bite-size snack idea. Perfect for holiday gift boxes, afternoon pick-me-ups, or an indulgent dessert recipe you can whip up in minutes, you’re going to fall in love at first bite.
Why You’ll Love This Recipe
- No oven needed—totally no bake and stress-free.
- Ready in under an hour, including chilling time.
- Perfect bite-sized pecan pie balls for parties or snack idea on the go.
- Chocolate coating adds a silky finish and extra crunch.
- Made with wholesome ingredients—dates, oats, and real pecans.
- Customizable: swap dark for milk chocolate or add spices.
- Great for gift boxes or cookie platters—everyone asks for the recipe!
- Freezer-friendly for make-ahead entertaining or quick desserts.
Ingredients
- 1 cup pecans, finely chopped (reserve 2 tbsp for rolling; substitute walnuts if preferred)
- 1 cup pitted Medjool dates, roughly chopped (about 8–10 dates; roughly 150 g)
- 1 cup old-fashioned rolled oats (gluten-free if needed)
- 2 tbsp light brown sugar, packed (or coconut sugar)
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1½ cups semisweet chocolate chips (or chopped dark chocolate, around 255 g)
- 1 tbsp coconut oil (or vegetable shortening)
Directions
- Pulse the base. In a food processor, combine chopped pecans, dates, oats, brown sugar, vanilla, and salt. Pulse until mixture sticks together when pinched (about 8–10 pulses). Tip: scrape down the sides halfway for even texture.
- Form the balls. Use a small cookie scoop or a heaping tablespoon to portion dough. Roll between your palms into 1-inch balls. If dough sticks, lightly dampen your hands or chill the mixture for 5 minutes first.
- Chill before coating. Arrange the pecan pie balls on a parchment-lined tray and refrigerate for 15–20 minutes until firm. This helps the chocolate coating set quickly.
- Melt the chocolate. In a double boiler or microwave-safe bowl, melt chocolate chips with coconut oil in 30-second intervals, stirring between bursts until smooth and glossy. Avoid overheating to prevent grainy texture.
- Coat the balls. Using a fork or dipping tool, lower each chilled ball into the melted chocolate, tilting the container to let excess drip off. Place back on parchment. Tip: sprinkle reserved chopped pecans on top before the chocolate sets.
- Final chill. Return the tray to the fridge for another 10–15 minutes until the chocolate coating hardens. For a shiny finish, let the balls sit at room temperature 2–3 minutes before serving.
- Serve and enjoy. Arrange on a pretty plate or package in mini muffin liners for gift boxes. These no bake pecan pie balls with chocolate coating are best at cool room temperature.
Servings & Timing
- Makes 18–20 pecan pie balls
- Prep Time: 20 minutes
- Chill/Rest Time: 35 minutes total (20 to firm the centers, 15 after coating)
- Total Time: Approximately 55 minutes
Variations
- Chocolate-Peanut Butter: Stir 2 tbsp creamy peanut butter into the base before rolling.
- Espresso Kiss: Add 1 tsp instant espresso powder to the chocolate melt.
- Citrus Zest: Mix 1 tsp orange zest into the pecan pie filling for brightness.
- Vegan Swap: Use maple syrup in place of brown sugar and dairy-free chocolate chips.
- Spice It Up: Add 1/2 tsp ground cinnamon and a pinch of nutmeg to the dough.
- Coconut Crunch: Roll balls in shredded coconut before chilling for extra texture.
Storage & Reheating
Store these no bake pecan pie balls in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze in a single layer on a tray, then transfer to a freezer-safe bag for up to 3 months. Thaw in the fridge or at room temperature for 15–20 minutes before serving—no reheating needed.
FAQs
Q: Can I use maple syrup instead of brown sugar?
A: Yes! Swap 2 tablespoons maple syrup for brown sugar—reduce dates by one if dough gets too sticky.
Q: My mixture is too wet—what now?
A: Add more oats, 1 tablespoon at a time, until it holds shape when pinched.
Q: How do I prevent the chocolate from seizing?
A: Stir constantly over low heat or use 50% chocolate, 50% coconut oil ratio; avoid any water contact.
Q: Can I freeze the uncooked pecan pie balls?
A: Absolutely—portion and freeze on a tray, then coat with chocolate after thawing slightly.
Q: Are these gluten-free?
A: Use certified gluten-free oats and ensure your chocolate chips are gluten-free.
Q: What if I don’t have a food processor?
A: Chop pecans and dates finely by hand and mix vigorously with oats and sugar—texture will be chunkier but still delicious.
Q: Can I make mini versions for bite-sized snacking?
A: Yes, use a teaspoon scoop and chill slightly longer; coating time remains the same.
Q: Any tips for a smooth chocolate coating?
A: Warm your dipping utensils and work quickly in a warm, dry kitchen to prevent chocolate from setting too fast.
Conclusion
These no bake pecan pie balls with chocolate coating bring all the flavor of classic pecan pie in a fuss-free, bite-sized package. From holiday trays to lunch-box surprises, this easy treat is bound to become your new go-to snack idea. Give it a try, leave a comment below, and don’t forget to explore more no bake dessert recipes on the blog!
No Bake Pecan Pie Balls With Chocolate Coating
Ingredients
- 1 cup pecans finely chopped, reserve 2 tbsp for garnish
- 1 cup Medjool dates pitted, roughly chopped
- 1 cup rolled oats gluten-free if needed
- 2 tbsp light brown sugar packed
- 1 tsp vanilla extract pure
- 1/4 tsp sea salt fine
- 1½ cups semisweet chocolate chips or chopped dark chocolate
- 1 tbsp coconut oil or vegetable shortening
Instructions
- Combine pecans, dates, oats, brown sugar, vanilla, and salt in a food processor. Pulse until the mixture sticks together when pressed.
- Scoop the mixture with a small cookie scoop or tablespoon and roll into 1-inch balls between your palms.
- Place the pecan pie balls on parchment and refrigerate for 15–20 minutes until firm.
- Gently melt chocolate chips with coconut oil in 30-second microwave bursts or a double boiler until smooth.
- Dip each chilled ball into melted chocolate, let excess drip off, then sprinkle with reserved pecans.
- Return coated balls to the fridge for 10–15 minutes until the chocolate sets.
- Arrange on a platter or pack in mini muffin liners for gifting, then enjoy at cool room temperature.
Notes
Nutrition
