These Gluten-Free Vegan No-Bake Pecan Pie Truffles are an easy and healthy recipe made with only 4 clean, real food ingredients. It's a plant-based dessert that tastes like pecan pie and is ready to enjoy in under 10 minutes!{ Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Oil-Free | No Refined Sugar | Lectin-Free | Paleo-Friendly | Medical Medium }
Prepare a cookie sheet lined with parchment paper, then set aside.
Add all ingredients to a food processor and process until it becomes a crumbly, sticky texture.
Take out about a tablespoon at a time and squeeze the mixture tightly with your fist to compact it tightly, then use your fingertips to shape in into a ball shape.
Place the balls onto the prepared cookie sheet and transfer to the refrigerator to firm for approximately 10-15 minutes.
Store in an air-tight BPA-free container in the refrigerator.
Notes
Medjool Dates: You will need (1) cup of pitted Medjool dates for this recipe. Typically, this is about 10 large dates, but the number can vary depending on the size of the dates you use.Pecans: You can use either whole pecans or pecan pieces - they will get chopped into tiny pieces in the food processor.Vanilla Bean Powder: I like to use this in raw desserts since vanilla extract can leave an alcohol flavor that doesn't get baked out as it does in baked desserts. However, you can use organic pure vanilla extract or alcohol-free vanilla extract in the same amount.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.Serving Size: This recipe will make approximately 8 small truffles. Nutritional information is for (1) truffle which is (1) serving.