Last October I made Date-Pistachio Crescent Cookies to share with the
Women’s Guild members at my church. The package of date paste was
quite large so I only used a portion of it for the cookies. With so much paste
left over, I figured I might as well make something else.
With Christmas entertaining in mind I decided to make Pecan
Date Balls based largely on the crescent cookie filling recipe. Think of this dessert as a healthy holiday treat – depending on how many you eat, that is!
|Pecan Date Balls|
on the size made)
Note: This recipe can easily be doubled.
[See below for making date paste at home]
pistachio nuts may be substituted)
stores) – or – 1 Tbsp orange juice (optional)
minutes. (Be patient!)
juice) if using, orange zest and cardamom. Mix well. Remove from heat; cool.
pieces and roll them into balls. Coat each ball with the remaining chopped nuts,
pressing so the nuts will adhere.
To Serve: Place each ball in a mini cupcake liner; arrange on a platter.
sugar can be used to coat the balls.
** Directions for making about 1 cup of Date Paste:
more cups, depending on how dry the dates are) for about 20 to 30 minutes.
need some of the soaking water) and place them in a blender or food processor
with some of the soaking water. (Start with ¼ cup of the soaking water.)
thick, add a little more of the water.
Store the date paste
in a jar with a lid. This should keep in the refrigerator for 7-10 days.