Butter Peacan Balls

I’ve been on a real dessert ball kick lately: Cookie Dough Balls (Adrienne at Whole New Mom’s recipe choice for Allergy Free Wednesdays), Brownie Batter Bites (Wellness Weekends reader’s choice),  Vanilla Cake Batter Balls, and now Butter Pecan Balls.

These were a huge hit at work. One of my coworker asked for one…and ate three. I’ll consider that a vegan victory in the desserts-can-be-healthy war.

Butter Pecan Balls

1/2 c pecans – soaked

2T maple syrup

1T vanilla

1/2 c pecans, ground into coarse pecan meal

1/8 – 1/4 c almond meal

pinch salt

Make pecan cream by combing the raw, soaked and rinsed pecans with the maple syrup (or other liquid sweetener – nutritive or not) and vanilla extract in a high-powered blender. (A smaller blender works best here because of the small amount of pecan cream. I used my Magic Bullet.) Blend until cream is smooth. (If cream is too dry, add a little water or non-dairy milk.) Scoop pecan cream into a medium sized bowl.

Add dry pecans (soaked and dehydrated if possible – or frozen if not) to a mini-chopper and pulse until it becomes a coarse meal. Add pecan meal to pecan cream and mix to combine. Add almond meal (fine grind) until batter becomes thick enough to scoop.

Scoop batter with cookie scoop or TBSP and place cookie balls into a container to freeze. Store in the freezer.

Makes small batch of about 10 balls.

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I’m sharing this post with the readers at….

Allergy Free Wednesdays @ Laura’s Gluten Free Pantry

Healthy Vegan Fridays @ The Veggie Nook

Whole Food Friday @ Allergy Free Alaska

Wellness Weekends @ Diet Dessert & Dogs