Pecan Chocolates

Pecan Chocolates
  • 3 cups pitted dates (about 60)
  • 1tbsp frozen orange juice concentrate
  • 70 or more pecan halves , toasted
  • 1½ cup dark chocolate chips
  • 2 teaspoons coconut or vegetable oil
  • Himalayan pink salt (optional)
  1. Line baking sheet with parchment paper. (If dates are dry, place in large microwaveable bowl; cover with water and microwave on high until softened, 1 to 2 minutes. Drain and pat dry.)
  2. In food processor, pulse dates and orange juice until mixture forms ball. Shape by about 1 tsp into balls; arrange on prepared pan. Press 2 pecan halves into each, flattening balls. Freeze until firm, about 30 minutes.
  3. Meanwhile, in heatproof bowl set over saucepan of gently simmering water, melt chocolate chips until smooth. Remove from heat; whisk in coconut oil.
  4. Using 2 forks, dip each candy in chocolate, letting excess drip back into bowl. Return candies to pan; sprinkle with Himalayan salt (if using). Refrigerate until set, about 30 minutes.


This entry was posted in recipe, sweets. Bookmark the permalink.