Date Pecan And Coconut Bites Recipes

DATE, PECAN AND COCONUT BITES

Steps:

• Add pecans and flaked coconut to a food processor, and pulse until they are the consistency of a coarse meal. Add pitted dates and coconut oil. Pulse a few times, then add vanilla, cinnamon and 2 pinches of salt. Process until everything comes together. If you see any large chunks of date, break the mixture up with a spatula, and pulse until they are broken up. Add a bit more coconut oil if the mixture seems dry.
• Using a tablespoon, scoop out equal portions of the mixture, roll into balls and place on a parchment-lined baking sheet. Drizzle bites with melted chocolate, then sprinkle over various toppings to taste. Store bites in the refrigerator for 1 to 2 weeks.

COCONUT DATE BALLS

Steps:

• Pit the medjool dates and soak them in warm water for 10 minutes until they soften
• Place the pitted dates and pecans in the bowl of a large food processor. Blend on high until a thick "dough" is formed and the mixture feels sticky.
• Scoop about 1-2 tablespoons of the mixture and use your hands to roll it into a ball. If you have time you can let them set in the fridge for 5 minutes.
• Roll the energy bites into desiccated or shredded coconut pressing gently so they adhere. Makes about 12-14 bites.

COCONUT-DATE BITES

Steps:

• In a food processor, pulse the dates to create a thick paste. Add the walnuts, vanilla and 1/4 cup of the coconut and pulse until incorporated and a thick paste forms again. Using a spatula, transfer the date mixture to a medium bowl.
• Pour the remaining 1/4 cup coconut into a separate small, shallow bowl.
• Using a spoon, scoop out about 2 tablespoons of the date mixture and, with clean hands, work into a small rectangular bar 2 to 2 1/2 inches by 1 inch (or roll into balls). Coat the date bar with the coconut in the bowl, delicately pressing the coconut onto the bar. Continue with the remaining date mixture and coconut.
• Serve in mini paper cupcake liners. Store in an airtight container for up to 1 week.

COCONUT DATE BALLS

Steps:

• In a saucepan, melt butter over low heat. Stir in the dates, sugar and eggs. Cook and stir over low heat for 10-15 minutes or until thermometer reads 160°. Remove from the heat; stir in the pecans, cereal and vanilla. When cool enough to handle, shape into 1-in. balls; roll in coconut. Place on waxed paper-lined baking sheets. Refrigerate for 1-2 hours or until firm. Store in an airtight container in the refrigerator.