No-Bake Pecan Snowballs (Grain-free, Vegan

• Vegan
• Gluten free

• Produce

  • 1 cup Medjool dates, soft pitted

• Baking & Spices

  • 1/2 cup Arrowroot
  • 1 Arrowroot
  • 1/2 tsp Sea salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Coconut, unsweetened
  • 1 cup Pecan, halves

Found on detoxinista.com

Description

Ingredients

• 1 cup pecan halves
• ½ cup shredded unsweetened coconut
• 1 cup soft Medjool dates, pitted (about 10 dates)
• 1 tablespoon coconut oil
• ½ teaspoon sea salt
• ½ teaspoon vanilla extract
• ½ cup arrowroot, or tapioca starch
• Extra arrowroot for dusting, or coconut sugar (see note below)

Directions

• 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 tablespoons 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. Its 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 didnt last nearly that long in our house before they were gobbled up!