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Date Pecan Bon-BonsEasy-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 - see Feeding the Young Athlete.
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 |
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14 Comments: |
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Dan Corrigan
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
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Cynthia Lair
Dan, just substitute a pinch of salt for the miso. Sue, understood. Check the warning in the recipe.
April 9, 2009, 7:11 pm
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Lynne Lillie
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
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Dolores Fitch
what is white miso? Is it really OK to use salt instead?
April 13, 2009, 7:16 pm
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Cynthia Lair
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
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Si Sam
These are delicious! How long will they keep in the fridge? Thanks! :)
June 18, 2009, 1:56 pm
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Cynthia Lair
They will keep at least 7-10 days in the refrigerator.
June 18, 2009, 2:07 pm
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Shelly N
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
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Helen Whitlock
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
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Cynthia Lair
Only fill your food processor half full for best results.
September 27, 2009, 9:52 am
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Polly Jiacovelli
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, 2:31 pm
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Cynthia Lair
Hi Polly,
Thanks for writing. Almonds should work fine!
January 7, 2010, 7:54 pm
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Pamela Blakemore
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
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Espi Carrera
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
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how to make date pecan bon bons, young athletes, Feeding the Young Athlete, post-game snacks, Cynthia Lair, sweetener, maple syrup, sweets |
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