Chocolate Covered Pecan Pie Balls

Melt the coconut oil. Chop the pecans till about pebble size, but not quite flour. Combine all the ingredients except the chocolate in a large bowl. (At this point you may want to taste and adjust it to your liking. This is when I added the bit of maple syrup because I knew they would be for a non-Paleo crowd, but if I were making it for the family I would have left it out.) Using two spoons (the mixture will be sticky, so I wouldn\’t try to use your hands) spoon the mixture into Tbsp size balls onto a freezer safe dish. (They don\’t need to be perfectly round at this point.) Place in the freezer for about 15 minutes. While they are in the freezer, melt the chocolate over a double boiler or in the microwave. Remove the balls from the freezer and roll them into more perfect balls, as they will now be less sticky. Dip each ball into the melted chocolate and allow them to set up. Serve and enjoy!

Chocolate Covered Pecan Pie Balls
prep time:
cook time:1 min
ready in:
  • 1/2 C Date Paste
  • 1 C Pecans
  • 1/2 C Coconut Oil
  • 1 Tbsp Maple Syrup (optional)
  • 1 C Almond Flour
  • 4 oz Dark Chocolate