Snowballs
Author: Louise
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No-Bake Pecan Snowballs
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Ingredients:
Number of portions: 12
1 Cup(s)
pecan halves
1/2 Cup(s)
shredded unsweetened coconut
1 Cup(s)
soft medjool dates, pitted (about 10 dates)
1 Tablespoon(s)
coconut oil
1/2 Teaspoon(s)
sea salt
1/2 Teaspoon(s)
vanilla extract
1/2 Cup(s)
arrowroot, or tapioca starch
tapioca starch » Extra arrowroot for dusting, or coconut sugar.
Preparation:
Preparation time: <15 min.
- 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. 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.
Author: Louise
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