Easy-to-make snack or dessert. Impress your friends. We make this in our classes at Bastyr frequently and the students love them because they're easy to carry in your backpack. Also makes a perfect post-game snack for kids playing sports - From Feeding the Young Athlete (by Cynthia Lair; Readers to Eaters, 2012)
¾ cup pecans
½ cup pitted dates, chopped
1 teaspoon orange zest
Pinch of sea salt
¼ teaspoon cinnamon
1 teaspoon white miso
1 tablespoon maple syrup
¼ cup shredded coconut
Preheat oven to 300 degrees F. Place pecans on a cookie sheet and bake/toast for about 10 minutes, until they begin to give off aroma. Remove and let cool.
Put toasted nuts and all other ingredients except coconut in food processor. Pulse until you have an even mealy texture. With moist hands, roll the mixture into1-inch balls. Take the blade out before you do this part (Jane likes danger). Spread the coconut on a plate and roll each ball in the coconut, covering each one evenly.
Preparation time: 20 minutes
Makes 8-10 bon bons
LOL! That was highly entertaining. I've got all the ingredients to make them, except the miso. Is it ok to omit the miso?
April 9, 2009, 6:33 pm
Dan, just substitute a pinch of salt for the miso. Sue, understood. Check the warning in the recipe.
April 9, 2009, 7:11 pm
That was just a roarin' good time! But then, the best time of my week is always when Cookus lands in my in-box (I know, I know, get a life Lynne). Really though, great vignette, great moments, and good-lookin bon bons to boot. Thanks Jane. Thanks Cookus! (I want that apron)
April 10, 2009, 6:58 pm
what is white miso? Is it really OK to use salt instead?
April 13, 2009, 7:16 pm
Hi Dolores, White miso is a light colored mild tasting miso. Miso is fermented soy bean paste. There are also red misos and other darker colors. The darker colors have stronger, saltier flavors. The white miso adds beneficial bacteria, a little added dimension in flavor and the salt seasoning to this recipe.If you don't have miso, you can still make them - just add a pinch of salt. Salt in sweet things actually strengthens the sweet flavor.
April 13, 2009, 10:19 pm
These are delicious! How long will they keep in the fridge? Thanks! :)
June 18, 2009, 1:56 pm
They will keep at least 7-10 days in the refrigerator.
June 18, 2009, 2:07 pm
I am always looking for desserts that are made with alternative sweetners and really loved this one! I used lemon zest because it's what I had (tasted yummy!), but think I will try orange next time. Very funny video!
September 11, 2009, 5:47 pm
How many times can I double the recipe and still have them come out okay? Will I overload my food processor? Made them today and they were a HUGE hit.
September 26, 2009, 8:03 pm
Only fill your food processor half full for best results.
September 27, 2009, 9:52 am
Hi Cynthia, I love your recipes. I was wondering about a substitute for the pecan, my daughter is allergic to pecan,peanuts and walnuts. She can have almonds, and cashews.Could you use one of these? Many thanks, Polly
January 7, 2010, 3:31 pm
Hi Polly, Thanks for writing. Almonds should work fine!
January 7, 2010, 8:54 pm
Great Video! My kids love watching your videos too but don't always understand why I laugh. :) I used to make something similar to these but stopped when I found out my son is allergic to nuts. Do you think I coulds substitute a seed (sunflower or pumpkin) into this recipe for the nuts?
May 27, 2010, 2:37 pm
Love-love-love these! Just finished making them and they are already my favorite snack to make - it cant be any easier than this; and don't even get me started on how yummy they are!
July 3, 2010, 12:17 pm
I love how Jane stressed how quickly these are prepared-I've made them many times and have had rave reviews each time! Great to have a healthy snack made so available with no cooking required.
September 12, 2010, 9:25 am
These are a favorite snack in our house. For an extra special holiday treat we dipped them in chocolate. Very easy, very tasty and very impressive on a goody tray!
December 20, 2010, 4:14 pm
We just made these rolled in raw cocoa powder (our coconut was moldy) and wow. So good. Thanks for another wonderful recipe.
April 22, 2011, 1:52 pm
we ade these twice and brought them to dinner parties and OMG...they were such a hit! i quadruple the recipe and it makes a substantial amount to bring to a party. love love love them. thank you hillary for sharing this fantastic website!!
May 31, 2011, 4:17 pm
You are the best!! LOVE all of your recipes and the videos are too funny. Keep up the good work.
November 8, 2011, 9:13 am
LOVE these. But I was wondering, can you make another bon bon recipe that is a little more budget friendly? Organic pecans are at least $10/lb right now, and that's when I buy a humongous bag and split with friends. Perhaps an almond bon bon? Or maybe walnut? cashews? I've tried this recipe with almonds and walnuts, and it just didn't compare to the pecans, so I thought perhaps you have a recipe that uses a cheaper nut and is almost as delicious as this one.... =)
December 12, 2011, 5:52 pm
Natalie, I'm stumped. Anyone else? What nut tastes like a pecan and isn't one? ( : I go for toasted walnuts. Almonds and cashews won't have enough fat to cream the mixture together.
December 13, 2011, 5:32 pm
Cynthia, does it matter what kind of dates one uses? Medjool vs the other kind?
August 1, 2013, 5:30 pm
Hi Carol, ANy kind of dates work! Just take out the pits.
August 1, 2013, 7:20 pm