3-ingredient Pecan Date Bombs
Cook Time15 mins
Total Time1 hr
Servings: 12 balls
- 200 g. | 2 cups Pecans
- 14 Dates pitted
- 10 ml. | 1 tsp. Vanilla extract
Preheat the oven to 257°F/125°C and line a baking sheet with parchment paper.
Put the pecans on the baking sheet and roast them for about 10 to 15 minutes or until they’re browned and fragrant.
Transfer all the ingredients to a food processor and process the ingredients into a smooth mixture. Set the baking sheet with parchment paper aside for later use.
Scoop out a tablespoon of the pecan date mixture and roll it into a firm ball by using your hands.
Repeat the same process for the other 11 balls and transfer them to the baking sheet.
Put the baking sheet in the fridge for about 45 minutes, until all balls have firmed up.
Take the baking dish out of the fridge and store the pecan date bombs or serve them right away and enjoy!
Alternatively, store the pecan date bombs in the fridge, using an airtight container and consume within 6 days. Store the bombs in the freezer, using Ziploc bags, for a maximum of 90 days and thaw the at room temperature.
(can be substituted with sunflower seeds)
Calories: 148kcal | Carbohydrates: 8.8g | Protein: 1.7g | Fat: 12g | Fiber: 1.5g | Sugar: 6.1g