We promise the “snow” part of this recipe is not icing sugar. These little balls are packed full of energy and are great as a little dessert, or before a gym session. Also, they are super easy to make.
Prep Time: 5 minutes.
Cook Time: Chill 1-2 hours.
Makes: 12 servings.
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 (see note below)
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 tbsps 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 (we left out here). It’s just for looks!
Store and serve these cookies in the fridge for best texture. They should keep well in a sealed container in the fridge for up to two weeks, though they didn’t last nearly that long in our house before they were gobbled up!