Description
These little bites are rich, nutty, and just sweet enough to feel like a treat. I usually keep a batch in the fridge because they disappear quickly around here.
Ingredients
Units
Scale
- 2 cups pecans
- 1 cup almonds
- 1 cup organic crunchy peanut butter or almond butter
- 1 cup powdered icing sugar substitute
- 4 Tbsp. chia seeds
- 4 Tbsp. vegan milk or water
Instructions
- Add 2 cups of pecans and 1 cup of almonds to a food processor and blend until you get a crumbly texture. Don’t overdo it, you’re aiming for fine crumbs with a bit of texture.
- Add 1 cup crunchy peanut butter (or almond butter), 1 cup powdered icing sugar, and 4 Tbsp. chia seeds, then blend again until everything starts to come together. S
- Stop and scrape down the sides a couple of times so nothing gets stuck.
- Pour in 4 Tbsp. vegan milk or water and blend again until a soft dough forms.
- If it still feels too dry or crumbly, add 1 tsp extra liquid at a time until it holds when pressed.
- Transfer the mixture to a mixing bowl, press it together lightly, cover with cling wrap, and refrigerate for at least 30 minutes. It helps the chia seeds absorb moisture and firm things up.
- Once chilled, scoop and roll into about 24 balls using a small scoop or your hands.
- If the mixture softens while rolling, just pop it back into the fridge for a few minutes.
- Place the balls on a parchment-lined tray and chill again for 10 to 15 minutes to set properly.
- Optional: drizzle with melted chocolate or sprinkle extra seeds on top if you feel like dressing them up, but they’re honestly great as is.
Notes
Created, prepared, tried, and tested by Esme Slabs from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 193
- Sugar: 6 g
- Sodium: 2.3 mg
- Fat: 16 g
- Saturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 10.6 g
- Fiber: 3.5 g
- Protein: 4.7 g
- Cholesterol: 0 mg
