Kentucky Bourbon Balls, Gluten-free and Vegan

26 balls
35 min
These no-bake Kentucky Bourbon Balls would be the perfect Kentucky derby party dessert. They are dairy-free, vegan and gluten-free which makes them friendly for pretty much any guest. The taste is so amazing you can’t tell that these are a much healthier version made with pecans, vanilla protein powder, milled flax seeds, plant butter and sweetened with pure maple syrup. You can make them two ways, with real bourbon or for an alcohol-free version, use Nature’s Flavors Organic Bourbon Flavor Powder. It adds a wonderful bourbon flavor and is vegan, kosher, and gluten-free for peace of mind when serving to guests. This is a very easy-to-make recipe ready in under 40 minutes. Makes 26 1 1/2-inch diameter balls. NOTE: Find nutritional information on recipe card on my website, (link is below in next paragraph.)

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Ingredients:

  • 1 1/2 cups pecan halves or pieces (plus extra for garnish)
  • 3 tbsp ALOHA organic vanilla protein powder
  • 3 tbsp Carrington Farms Organic Milled Flax Seeds
  • 3 tbsp pure maple syrup
  • 1/4 tsp sea salt
  • 1/4 cup plant butter, melted
  • 1 tsp Nature’s Flavors Organic Bourbon Flavor Powder or you can substitute for 2-3 tbsp real bourbon
  • 10oz semi-sweet allergy friendly chocolate

Optional garnish: Pecan pieces and flake salt (the flake salt really adds to the flavor experience, so I highly recommend it)

Except for chocolate and garnish, add all other ingredients to a food processor or blender. Pulse a few times, then process/puree until mixture is like fine crumbs, about one minute.

Place waxed paper onto a baking sheet, then scoop 1/2 tbsp size of mixture out and roll into a ball. Place balls onto waxed paper, then freeze for 15 minutes.

While mixture is freezing, start preparing workstation for covering in chocolate and garnishing. place waxed paper onto counter or a large baking sheet.

Place at least 26 pecan pieces into a small bowl, then add about 1 tsp flaked salt to a small dish. In a medium bowl, melt chocolate according to package directions. HINT: I always add a very small dab of coconut oil to chocolate for a smooth melt (about 1/4 tsp for 10 oz.)

Remove balls from freezer and immediately start dunking them one-by-one into the chocolate mixture, retrieving with a fork and letting chocolate drip off as much as possible before placing onto waxed paper.

Because they are very cold, the chocolate will set quickly, so I recommend dunking 2 or 3, then placing a pecan piece on top and sprinkling with flaked salt before starting the process over with more. Repeat until all are covered.

As soon as chocolate sets, you can enjoy immediately or place on a platter for serving.

How long will Kentucky Bourbon Balls keep?

If made with the flavor powder they can be safely stored at room temperature for 3-4 days, 2 weeks in fridge, and 6 months in freezer.

If made with real bourbon, they can last at least 2 weeks at room temperature, 4 weeks in fridge and at least 6 months in freezer (probably longer.) Also take note that the intensity of the bourbon can strengthen over time but is a natural preserver.

Kentucky Bourbon Balls, Gluten-free and Vegan
Recipe details
  • 26  balls
  • Prep time: 35 Minutes Cook time: 0 Minutes Total time: 35 min
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Ingredients

  • 1 1/2 cups pecan halves or pieces (plus extra for garnish)
  • 3 tbsp ALOHA organic vanilla protein powder
  • 3 tbsp Carrington Farms Organic Milled Flax Seeds
  • 3 tbsp pure maple syrup
  • 1/4 tsp sea salt
  • 1/4 cup plant butter, melted
  • 1 tsp Nature’s Flavors Organic Bourbon Flavor Powder or you can substitute for 2-3 tbsp real bourbon
  • 10oz semi-sweet allergy friendly chocolate
  • Optional garnish: Pecan pieces (26) and flake salt (the flake salt really adds to the flavor experience, so I highly recommend it)
Instructions

Except for chocolate and garnish, add all other ingredients to a food processor or blender. Pulse a few times, then process/puree until mixture is like fine crumbs, about one minute.
Place waxed paper onto a baking sheet, then scoop 1/2 tbsp size of mixture out and roll into a ball. Place balls onto waxed paper, then freeze for 15 minutes.
While mixture is freezing, start preparing workstation for covering in chocolate and garnishing. place waxed paper onto counter or a large baking sheet.
Place at least 26 pecan pieces into a small bowl, then add about 1 tsp flaked salt to a small dish. In a medium bowl, melt chocolate according to package directions. HINT: I always add a very small dab of coconut oil to chocolate for a smooth melt (about 1/4 tsp for 10 oz.)
Remove balls from freezer and immediately start dunking them one-by-one into the chocolate mixture, retrieving with a fork and letting chocolate drip off as much as possible before placing onto waxed paper.
Because they are very cold, the chocolate will set quickly, so I recommend dunking 2 or 3, then placing a pecan piece on top and sprinkling with flaked salt before starting the process over with more. Repeat until all are covered.
As soon as chocolate sets, you can enjoy immediately or place on a platter for serving.
Tips
  • How long will Kentucky Bourbon Balls keep? If made with the flavor powder they can be safely stored at room temperature for 3-4 days, 2 weeks in fridge, and 6 months in freezer.
  • If made with real bourbon, they can last at least 2 weeks at room temperature, 4 weeks in fridge and at least 6 months in freezer (probably longer.) Also take note that the intensity of the bourbon can strengthen over time but is a natural preserver.
  • Discloser: Nutritional information is found on recipe card on my website blog at: www.inspirationapron.com/desserts/kentucky-bourbon-balls and may vary if you use different brands.
Julie | Inspiration Apron
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