top down view showing the process of rolling energy balls in cocoa, cinnamon and coconut.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pecan pie energy balls are made with simple ingredients and so easy to make for healthy bits of nourishing goodness!


  • 1 1/2 cups pecans
  • 1 cup medjool dates (about 12), pitted and chopped (fresh is best)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • pinch of salt, optional

for rolling, optional

  • shredded coconut
  • almond meal or flour
  • crushed graham crackers
  • freshly ground mineral salt
  • cinammon
  • cocoa


Mix: Place ingredients in bowl of a food processor and process until it just becomes combined. Ideally you want your dough to have visible pieces of nuts (but you can also process until smoother, see notes). If it seems too dry, add 1 – 2 tablespoons of water while blending. It should stick together when you pinch it.

Roll: Using a 1 tablespoon measuring spoon, scoop out rounded tablespoons and roll dough into 1 inch balls.

Finishing coat: Roll in any one or mix of the optional ingredients if for a finished look.

Store: Keep in the refrigerator for up to 2 – 3 weeks (may even last longer). Freeze for up to 2 – 3 months, let thaw before serving.

Makes about 12 energy balls


To lower the fat content on these try subbing in 1/2 cup rolled or quick cooking oats for some of the pecans. I do this for most of my other raw treats but kept this one all nuts. You could even go as much as 3/4 cup oats and 3/4 cup pecans.