This recipe can be adjusted to your liking, as long as you keep the relative proportions, and can be used with a variety of our specialty sugars. I think it goes especially well with Vanilla-Chai or Signatures Spiced, but I bet it would also be fantastic with Spice Cake, Gingerbread, or even Mayan Mocha!
What you will need:
1 C unsalted, raw pecans or pecan pieces
1 C dates
1/2 C unsweetened, finely shredded coconut
1 T Vanilla-Chai or other specialty sugar
a good pinch of sea salt
Stir your sugar and coconut together in a bowl and set aside.
Toast your pecans on a sheet pan under the oven broiler for a few minutes, until they start to smell toasty. Watch closely that they don't begin to burn. Pulse your warm pecans with your dates and a pinch of salt in a food processor until they can hold a shape when squeezed together.
Form a small spoonfuls of the mixture into little cubes or balls, roll them in the coconut-sugar mixture, and place them on a sheet pan. When you are finished, refrigerate them for about a half an hour to allow them to set up a bit before serving. If any left-overs survive, you can keep them stored in the fridge for several weeks to take care of that persistent sweet tooth, without feeling too bad about it!
These beautiful, fun treats also make great gifts when packaged in a pretty jar, and can fake out most kids as candy for a wholesome snack that's full of protein, fiber, and nutrition. Enjoy!
