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 |
Pecan Date Balls
Yield: approximately 24 pieces (yield will vary depending on the size made)
Note: This recipe can easily be doubled.
Note: This recipe can easily be doubled.
Ingredients:
13 oz. pressed date paste** (sold in Middle Eastern stores)
[See below for making date paste at home]
[See below for making date paste at home]
1 to 2 Tbsp. water
1 cup chopped pecans, divided (chopped walnuts, almonds, or pistachio nuts may be substituted)
1 Tbsp. orange blossom water (sold in Middle Eastern stores) – or – 1 Tbsp orange juice (optional)
1 tsp. orange zest
½ tsp. ground cardamom
Directions:
If date paste is firm, cut into chunks; if soft and pliable, leave it as it is.
Place date paste and 1 to 2 Tbsp. water in a saucepan. Using low heat, stir until paste begins to soften and blend together, about 7 to 10 minutes. (Be patient!)
Add ½ cup of the chopped nuts, orange blossom water (or orange juice) if using, orange zest and cardamom. Mix well. Remove from heat; cool.
When the mixture is cool enough to handle, break off tablespoon-sized 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.
To Serve: Place each ball in a mini cupcake liner; arrange on a platter.
NOTE: Finely shredded coconut or powdered sugar can be used to coat the balls.
** Directions for making about 1 cup of Date Paste:
Soak about 12 to 13 pitted Medjool dates in warm water (1 to 2 – or
more cups, depending on how dry the dates are) for about 20 to 30 minutes.
more cups, depending on how dry the dates are) for about 20 to 30 minutes.
Scoop the dates out of the water (don’t drain it; you’ll
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.)
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.)
Puree until the mixture is soft and fluffy. If it’s too
thick, add a little more of the 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.