Ingredients
Method
Toast the Pecans (Optional):
- For a richer flavor, toast the chopped pecans in a dry skillet over medium heat for 3–4 minutes. Allow them to cool before using.
Combine Dry Ingredients:
- In a large mixing bowl, combine the chopped pecans, crushed graham crackers, brown sugar, cinnamon, and salt. Stir well.
Add Wet Ingredients:
- Pour in the maple syrup and vanilla extract. Stir until the mixture comes together to form a sticky dough. If the dough is too dry, add more maple syrup, one teaspoon at a time.
Roll into Balls:
- Scoop out about 1 tablespoon of the mixture and roll it into a ball with your hands. Place the balls on a parchment-lined baking sheet.
Chill the Balls:
- Refrigerate the pecan pie balls for at least 1 hour to firm up.
Optional Coating:
- Melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each ball into the melted chocolate, letting the excess drip off.
- Place the balls back on the parchment-lined baking sheet and garnish with crushed pecans or graham cracker crumbs.
Serve and Store:
- Once the coating has hardened, the pecan pie balls are ready to serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- For a vegan option, use dairy-free chocolate and ensure the graham crackers are vegan-friendly.
- If you prefer honey, you can substitute it for the maple syrup.
- To make the dough easier to work with, slightly chill it before rolling into balls.