Active Time: 25 minutes | Total Time: 40 minutes | Serves 24 | Vegan | Gluten Free
- 96 pecans
- ½ cup unsweetened shredded coconut
- 6 pitted Medjool dates
- ½ cup semisweet or bittersweet chocolate chips
- 1 tablespoon dark rum
- Pinch kosher salt
Heat the oven (with the oven rack in the middle) to 350°F.
Spread the pecans on a rimmed sheet pan and bake until crisp and fragrant, about 10 minutes. Let cool.
Spread the coconut on a rimmed sheet pan a bake until light golden brown, about 6 minutes. Let cool.
Line two rimmed sheet pans with parchment paper. Arrange 4 pecans so the ends touch one another (like a pinwheel). Repeat with the remaining pecans, spacing 2 inches apart.
Put the dates in a small bowl and cover with hot water. Let soak for 10 minutes until soft. In a food processor, puree the dates with the rum until smooth.
Fill a medium saucepan with 1 inch of water and place over medium-low heat. Put the chocolate chips in a medium heat proof bowl. Place the bowl over the water (without touching) and let melt, stirring often until smooth. Alternately, in a medium microwave safe bowl, melt the chocolate chips in a microwave at 15 second intervals, stirring each time, until smooth.
Add the date mixture and salt to the chocolate and stir to combine. Spoon about 1 teaspoon of the chocolate-date mixture onto the center of the pecans, gently pressing so the pecans attach to the chocolate. Sprinkle the chocolate-date mixture with coconut. Repeat with the remaining pecans, chocolate-date mixture, and coconut. Refrigerate until set, about 15 minutes.
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