ABOUT THE RECIPE:
My brother-in-law loves Medjool dates, so I created this Pecan-Date Truffle when he and my sister came for New Year’s Day dinner last year. So easy and deeee-lish!
Makes 9 to 10 Truffles
9 large Medjool dates, pitted
¼ cup chopped pecans
1 tablespoon maple syrup
1 to 2 teaspoons vegan powdered sugar
Line a small baking sheet with unbleached parchment paper.
Put the dates, pecans, and maple syrup in a high-performance blending appliance and process to the consistency of very soft dough. Transfer the date mixture to a medium-sized bowl. (The dough will be very soft and sticky!)
Scoop out a heaping tablespoon of the date mixture, using a cookie scoop or tablespoon. With your hands, roll it into a ball. Put the powdered sugar in a small bowl.
Gently roll the date-ball in the powdered sugar, until coated. Shake off excess sugar and put the date-ball on the prepared sheet. Continue in this manner until you have 9 to 10 date-balls.
Refrigerate for 4 to 6 hours, or overnight. Covered tightly and stored in the refrigerator, leftover date balls will keep for about 3 days.