Makes 10 large truffles or 16 small truffles
Prep time: 25 minutes / Refrigeration Time: 1 to 24 hours
These quick–to–prepare, pretty “snowballs” are fun to serve at holiday time. A cross between a soft cookie and a truffle, I like to arrange them on a colorful plate, set them in the center of the table, and watch ‘em disappear!
2 ½ tablespoons unsweetened shredded dried coconut
2 tablespoons vegan confectioner’s (powdered) sugar
1/2 cup pecan halves, roughly chopped
2 tablespoons Anderson’s Pure Maple Syrup
12 large Medjool dates, pitted and chopped
1/8 rounded teaspoon pumpkin pie spice
Line a small baking sheet with unbleached parchment paper. Put the coconut and sugar in a blender and process into a fine powder. Transfer the mixture to a small bowl and set aside.
Put the pecans, maple syrup, dates, and pie spice, in the order listed, in a high-performance blending appliance and process (by pulsing) to the consistency of soft dough. (You will need to stop the blending appliance once or twice to scrape the sides down.)
Transfer the date mixture to a medium-sized bowl. (It will be very, very sticky!) Spoon out some of the date mixture, and roll it into a ball. Continue in this manner to form 10 large or 16 small “snowballs”
Roll each “snowball” in the coconut/sugar mixture until thoroughly coated and place it on the prepared baking sheet. Loosely cover and refrigerate for 1 to 24 hours. Stored in an airtight container in the refrigerator, “snowballs” will keep up to 4 days.
Recipe excerpt from Easy Vegan Home Cooking by Laura Theodore. Publisher, Hatherleigh Press, October 26th 2021. Distributed by Penguin Random House. Reprinted by permission.
