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.
Ingredients:
13 oz. pressed date paste** (sold in Middle Eastern stores) [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.
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.
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.)
Puree until the mixture is soft and fluffy. If it’s too 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.