These date and pecan nuggets are the new klondike gold in snacking, laced with coconut chips, bet you can’t each just a half of one! Betcha.
Date and Pecan Nuggets (SCD)
This crisp and chewy date pecan nugget is a great, healthy, yet decadent tasting treat. Great for road trips. Top with your favorite ice cream scoop.
Yield: 12 servings
Calories: 125kcal
Materials
- 1 tsp Coconut oil for greasing or Crisco.
- 1 cup pecans raw pecan halves about 5 oz
- 12 tbsp shredded coconut unsweetened
- 1 cup dates ~~12 Medjool dates, pitted, softened in microwave in a bit of water for 1 minute
- 2 tsp honey raw
Instructions
The Crust
- Preheat oven to 330 degrees.
- Grease a mini cupcake pan.
- In a food processor, combine all crust ingredients at the same time and process on high about until you get a thick pasty mixture. Press this mixture into the mini cups.
The Baking
- Bake for 18 minutes until darker brown and smells good.
- ***** Turn off oven and crack slightly leaving the muffin pan in the oven for 5 minutes.
- Remove from oven and cool completely at room temp. THEN and ONLY THEN, use a toothpick to loosen the nuggets and then place them on a rack to cool.
- Refrigerate or freeze. May be reheated in microwave and/or topped with butter or icing to serve,
Notes
Inspired by Michele
These date and pecan nuggets are the new gold in snacking, laced with coconut chips, bet you can’t each just a half of one!