Ingredients
Scale
- 2 cups pitted Medjool dates
- 2–4 tbsp coconut flour
- pecans (about 36 pieces)
- 1 cup 70% dark chocolate chips, melted
- sea salt to top
Instructions
- Add the medjool dates to a food processor and pulse until it starts to form a loose ball. Then add the coconut flour 1 tbsp at a time and continue to pulse until you have a dough that is not too sticky, but still sticks together. (You may only need 2 tbsp of coconut flour if you’re dates are slightly dryer, or 4 tbsp, if your dates are very sticky.)
- Use your hands to roll into even balls, then press between your palms to form into patties, and place them on a baking sheet with parchment paper.
- Place 3 pecans onto each date patty.
- Use a spoon and drizzle the melted chocolate on top, then place in the fridge to set, about 5 minutes.
- Remove from the fridge and sprinkle with a touch of sea salt.
Notes
Make sure to use medjool dates for this recipe, not regular dates.
Depending on how fresh your dates are, they can be very sticky, or a bit less sticky. If your dates are really sticky, you may want to add a bit more coconut flour. If your dates are dry, you can add less coconut flour. If your dough is too sticky to work with, you can also place it in the fridge for 30 minutes to firm up.
I use a cookie scoop to measure out even balls of the date dough.
When drizzling the chocolate on top, the more melted the chocolate is the more it will spread. I find it best to melt the chocolate, then wait 3-5 minutes for it to slightly cool and thicken so it doesn’t spread as much.
This recipe freezes well.
Nutrition
- Serving Size: 1 chocolate
- Calories: 130
- Sugar: 12g
- Fat: 7g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 1g
