No-Bake Date & Pecan Snowball Cookies

By vealam

Ingredients

• 1 cup pecan halves
• 1/2 cup shredded unsweetened coconut
• 1 cup soft Medjool dates, pitted (about 10 dates)
• 1 tablespoon coconut oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon vanilla extract
• 1/2 cup arrowroot, or tapioca starch
• Extra arrowroot, for rolling

Details

Servings 12
Preparation time 90mins
Cooking time 90mins
Adapted from browneyedbaker.com

Preparation

Step 1

1. Line a baking sheet with parchment paper; set aside.

2. Place the pecans and shredded coconut in the bowl of a food processor and process until the pecans are finely ground. Add all of the remaining ingredients and process until a sticky dough is formed (if you grab a small amount of the mixture and pinch it between your fingers, it should stick together).

3. Scoop tablespoonfuls of dough and shape into balls, then place on the prepared baking sheet and freeze for at least 1 hour.

4. Place extra arrowroot powder in a small bowl and roll the snowballs to coat. Store the snowballs in an airtight container in the refrigerator for up to 1 month.