Updated: Feb 7
Yields: 12 balls
1 cup pecan halves ½ cup shredded unsweetened coconut 1 cup soft Medjool dates, pitted (about 10 dates) 1 Tbsp coconut oil ½ tsp sea salt ½ tsp vanilla extract ½ cup arrowroot or tapioca starch Extra arrowroot for dusting, or coconut sugar
Place the pecans and shredded coconut in a large food processor fitted with an “S” blade, and process until the pecans are broken down and crumbly. Add in the rest of the ingredients and process again, until a sticky dough is formed. (It should stick together when pressed between two fingers.)
Scoop the dough by rounded tablespoons and roll the dough between your hands, forming balls. Arrange the balls on a plate or baking sheet lined with parchment paper, then place them in the freezer to set, about 1 to 2 hours. For a “snowball” look, roll the balls in additional arrowroot or tapioca starch—just a light coating will do—since the starch will not enhance the flavor. It’s just for looks!
Note: If you’d prefer to roll the balls in coconut sugar or shredded coconut, roll them in one of those options before freezing, so the coating will stick better.
Store in the fridge in a sealed container for up to two weeks for best texture.
This recipe appears in the December 2019 issue of Natural Awakenings Monmouth/Ocean edition. Click here to subscribe.