Date Nut Snowballs
These quick-to-prepare, Date-Nut Snowballs are fun to serve at holiday time. A cross between a soft cookie and a truffle, Laura likes to arrange them on a colorful plate, set them in the center of the table, and watch ‘em disappear! Makes 10 large truffles or 16 small truffles.
From Jazzy Vegetarian
Recipe Ingredients
- - 2 ½ tablespoons unsweetened shredded dried coconut
- - 2 tablespoons vegan confectioner’s (powdered) sugar
- - ½ cup pecan halves, roughly chopped
- - 2 tablespoons maple syrup
- - 12 large Medjool dates, pitted and chopped
- - ⅛ rounded teaspoon pumpkin pie spice
Recipe Instructions
- Line a small, rimmed baking sheet with unbleached parchment paper. Put the coconut and sugar in a blender and process into a fine powder. Transfer the mixture to a small bowl and set aside.
- Put the pecans, maple syrup, dates, and pumpkin pie spice, in the order listed, in a high-performance blending appliance and process (by pulsing) to the consistency of soft dough. (You will need to stop the blending appliance once or twice to scrape the sides down.)
- Transfer the date mixture to a medium-sized bowl. (It will be very, very sticky!) Spoon out some of the date mixture, and roll it into a ball. Continue in this manner to form 10 large or 16 small “snowballs.”
- Roll each “snowball” in the coconut/sugar mixture until thoroughly coated and place it on the prepared baking sheet. Loosely cover and refrigerate for 1 to 24 hours. Stored in an airtight container in the refrigerator, “snowballs” will keep up to 4 days.