These are perfect as an after-dinner treat. You can prepare them in advance and freeze, then soften for 30 minutes before serving.
Recipes and styling Caralee Caldwell. Photography Jo Anderson
Makes 16. DF/GF
Bases
1 cup dried dates
1 cup pecan nuts
¼ cup desiccated coconut
¼ tsp sea salt
½ tsp vanilla extract
1 tbsp coconut oil
Filling
12 medjool dates
3 tbsp coconut oil, melted
½ tsp vanilla extract
½ tsp sea salt
16 whole pecan nuts, to garnish
For the bases, place the dates, pecan nuts and coconut in a food processor. Whiz on high until the mixture resembles crumbs. Add the salt and vanilla extract and mix. Add the coconut oil and blend together until the mixture looks like cookie dough. Spoon small amounts into a mini muffin tray and press down and up the sides with your fingers, leaving a small indent in the middle. If you want the bases to be extra salty, grind over a little salt. Place in the fridge while you make the filling.
For the filling, de-seed the dates and place in a bowl. Cover with boiling water for 5 minutes. Place in a blender or processor with the coconut oil, vanilla extract and salt. Whizz on high until the mixture is very smooth. Using two teaspoons, spoon the mixture into the bases. Top with a pecan nut and refrigerate for at least 1 hour.
Caralee Caldwell is the author of gluten-, dairy- and refined sugar-free cookbooks Real Food Everyday and Real Food Pledge. realfoodpledge.com
