Name: Pecan Date Bites
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Other
Ingredients: 12 medjool dates; 2 cups pecan pieces; 0.25 tsp salt; 0.25 cup unsweetened coconut

From the Cook

1/2

Pecan Date Bites

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Ingredients

Warning0 allergens identified

Pecan Date Bites

12 medjool datespitted

2 cups pecan pieces

¼ tsp salt

¼ cup unsweetened coconutshredded

Instructions

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Instructions

In the bowl of a food processor fitted with an S-blade, add 12 medjool dates, 2 cups pecans and ¼ teaspoon salt. Secure lid and run on low or pulse until a paste-like consistency is formed.

Use a tablespoon or #60 (1 tablespoon) cookie scoop to form each bite. Roll into even balls and place on a plate. Once you’ve formed all of the balls, put them in the refrigerator for 5 to 10 minutes to set.

Add ¼ cup unsweetened coconut to a small bowl or plate. Use your hands to press coconut to evenly coat each ball. Once they are all coated, store in an air-tight container in the refrigerator for up to 5 days.

Makes about 16 bites.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Soak Dates for Optimal Texture 💧
Soak Medjool dates in warm water for 5-10 minutes before processing to ensure they blend smoothly into a cohesive paste without becoming gritty or clumpy.
Toast Coconut for Enhanced Flavor 🥥
Lightly toast the unsweetened coconut in a dry skillet for 2-3 minutes before mixing to deepen its nutty flavor and add complexity to your bites.
Pulse Pecans Intentionally 🔨
Pulse pecans until roughly chopped rather than finely ground – this preserves texture and prevents them from releasing excess oil that can make the bites greasy.
Chill Before Shaping ❄️
Refrigerate the date-pecan mixture for 15-20 minutes before rolling into bites to make them easier to handle and shape without the mixture sticking to your hands.
Seal with Coconut Coating 🎯
Roll finished bites in toasted coconut immediately after shaping to create a protective barrier that prevents sticking and adds an elegant, professional appearance.