Since the birth of my daughter I haven't been really active, but that's understandable. Between the toddler and the baby I don't have much time to make fine stuff. We still eat very healthy but kinda limited when it comes to variety. The recipe is from my pastor and friend Mona Shirley. We had a Mother's Day gathering at our church and this is where I tasted them the very first time and had to have the recipe.
This recipe is very easy. It's completely vegan and can be used as a snack as well . It's very rich so you don't have to worry that your child may get too much sweets.
Ingredients:
1 cup pecan halves
1 cup chopped dates
1/2 cup raw extra virgin coconut oil (not melted)
fine shredded coconut.
Combine pecans and dates in a food processor and blend until smooth. In a bowl combine coconut oil and the pecan/dates and mix well. If mixture is too runny let it sit for few minutes in the freezer. Place the shredded coconut in a plate. Make small balls, about an inch in diameter and roll them in the coconut. Place in freezer for about an hour. Remove and store in the fridge.
* You can put the coconut oil in the blender with the other ingredients but it will melt and make the mixture runny which is not appealing.
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