Extremely delicious, naturally sweetened, vegan chocolates made from roasted pecans, dates and crunchy chocolate. Perfect as a small snack with coffee or dessert. Chocolatey, nutty, high in fiber and oil-free.
Prep Time 25 minutesminutes
Cook Time 15 minutesminutes
Total Time 40 minutesminutes
Servings 12Piece
Calories 138kcal
Ingredients
120gPecan halvesIMPORTANT: Take away 12 of them after roasting to decorate the chocolates.
300gMedjool datespitted, if too dry, soak overnight in cold water or 1 hour in hot water
Line a baking tray with baking paper and preheat the oven to 175 degrees convection.
Spread pecans on baking sheet and roast for 10-12 minutes. Be careful not to burn them. When the baking time is over, remove from the oven and let cool.
120 g Pecan halves
Place dates in food processor and process to a fine paste. Ideally, work without water. If the mass is too hard, soak dates in water BEFORE. See above!
300 g Medjool dates
Set aside 12 pieces of the toasted pecan kernels, for decorating the chocolates later.
Add the remaining pecans directly to the blender, add salt, and blend until smooth and sticky.
120 g Pecan halves, A strong pinch of salt
Divide into 12 equal parts and shape into balls. The division can be done exactly with a scale or roughly by eye.
In the meantime, carefully melt the chocolate over a water bath. Do not allow to become too hot.
100 g dark vegan chocolate
Coat date pecan balls with chocolate, place on a draining rack (or baking paper) and place a pecan on each, pressing down lightly.
Let become firm and enjoy!
Place remaining chocolates in a resealable box and store at room temperature for up to 7 days, or in an airtight container in the refrigerator for up to 2 weeks.