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3-ingredient Pecan Date Bombs

Cook Time15 mins
Total Time1 hr
Course: Snack
Keyword: gluten-free, oil-free, soy-free, vegan
Servings: 12 balls
Calories: 148kcal
Author: J. Plants


  • 200 g. | 2 cups Pecans
  • 14 Dates pitted
  • 10 ml. | 1 tsp. Vanilla extract


  • Preheat the oven to 257°F/125°C and line a baking sheet with parchment paper.
  • Put the pecans on the baking sheet and roast them for about 10 to 15 minutes or until they’re browned and fragrant.
  • Transfer all the ingredients to a food processor and process the ingredients into a smooth mixture. Set the baking sheet with parchment paper aside for later use.
  • Scoop out a tablespoon of the pecan date mixture and roll it into a firm ball by using your hands.
  • Repeat the same process for the other 11 balls and transfer them to the baking sheet.
  • Put the baking sheet in the fridge for about 45 minutes, until all balls have firmed up.
  • Take the baking dish out of the fridge and store the pecan date bombs or serve them right away and enjoy!
  • Alternatively, store the pecan date bombs in the fridge, using an airtight container and consume within 6 days. Store the bombs in the freezer, using Ziploc bags, for a maximum of 90 days and thaw the at room temperature.


(can be substituted with sunflower seeds)


Calories: 148kcal | Carbohydrates: 8.8g | Protein: 1.7g | Fat: 12g | Fiber: 1.5g | Sugar: 6.1g