I made a few minor changes to the recipe. I added a cap of melted chocolate onto the top of each bite. I didn't add the extra sea salt or pecan to the top of the bite. You can drizzle the chocolate if you like. I used a mini cookie scoop and made 20 bites. I like to store them in the fridge if I am going to be eating them over several days. Otherwise I would store them in the freezer.
The DH and I both like these bites and I think they will be popular with guests.
Used a small cookie scoop to place the Bites on a cookie sheet. |
Added a small cap of melted chocolate to the top of the Bite. |
Ready to sample! |
INGREDIENTS:
• 1 1⁄2 cup raw pecans
• 18 Deglet Noor dates or 9 meejool dates, pitted
• 1 tsp pure vanilla
• 1/8 tsp sea salt
• 18 Deglet Noor dates or 9 meejool dates, pitted
• 1 tsp pure vanilla
• 1/8 tsp sea salt
• 2 tbsp dark or semi-sweet chocolate chips
• 1⁄4 tsp coconut oil
• Optional - extra sea salt and/or chopped pecans for sprinkling on top
DIRECTIONS:
• 1⁄4 tsp coconut oil
• Optional - extra sea salt and/or chopped pecans for sprinkling on top
DIRECTIONS:
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Place pecans, dates, vanilla and sea salt in the bowl of a food processor. Process until
mixture resembles coarse sand and sticks together when pinched between two fingers. If
mixture is too dry, add a few drop of water and process again. If mixture is too sticky, add a
few more pecans and process again.
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Roll nut mixture into 16 balls (about 1 tablespoon of mixture each). Place on a plate or a cookie sheet lined with parchment paper.
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Melt chocolate chips and coconut oil in a small bowl in the microwave (or set over a pan over simmering water to simulate a double boiler) - 5-10 seconds at a time, stirring in between, until glossy and smooth.
-
Use a spoon to drizzle each bite with melted chocolate. Sprinkle with additional sea salt and chopped pecans, if desired.
Allow chocolate to harden before storing in a covered container on the counter for up to 3 days. They may also be refrigerated or frozen for longer storage.
From the Real Food Dietitians
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