No-Bake Pecan Snowballs

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

• Powdered sugar or coconut sugar (see note below)

Instructions

1. 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.)

2. 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 powdered sugar or arrowroot-- just a light coating will do (the starch will not enhance the flavor. It's just for looks)

3. 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 didn't last nearly that long in our house before they were gobbled up!

Notes
If you'd prefer to roll the balls in coconut sugar or shredded coconut, roll them first before freezing, so the coating will stick better.

Vanilla Cake Bites

Ingredients

• 1 1/4 cups packed pitted medjool dates (measured after pits removed)

• 1 1/4 cups raw walnuts

• 1 cup almond flour (or sub almond meal, but the cake flavor is more pronounced with flour)

• 1/3 cup coconut flour (or sub more almond flour)

• Pinch sea salt

• 2 tsp vanilla extract

• Finely shredded unsweetened coconut (optional)

Instructions

1. Add pitted dates to a food processor and mix until small bits remain or a ball forms. Remove from food processor and set aside.

2. To the food processor, add the walnuts, almond flour, coconut flour, and sea salt. Blend until a semi-fine meal. Add dates back in (in bite-sized pieces) as well as the vanilla extract. Pulse until a loose dough forms. Be careful not to over-blend. Make a pliable dough, not a purée.

3. Scoop out 2-Tablespoon amounts using a cookie scooper and roll into balls with hands or release lever on scoop and place directly on a parchment-lined baking sheet. Repeat until all dough is used up.

4. Roll in finely shredded coconut or leave as is.

5. Store in refrigerator or freezer. Will keep in the refrigerator up to 1 week or in the freezer up to 1 month.