Make ahead: The cookies can be refrigerated or frozen for several weeks. Adapted from "Ani's Raw Food Desserts," by Ani Phyo (Da Capo Press, 2009).
Ingredients
| 1 | cup pecan halves or pieces |
| 1 | teaspoon ground cinnamon |
| 1 | teaspoon freshly squeezed orange juice |
| 8 | ounces of plump, whole dates, pitted, then chopped into chunks |
Directions
Combine the pecans, cinnamon and juice in the bowl of a food processor. Pulse until the nuts are finely chopped. Add the dates and pulse to form a mixture that can stay pressed together.
Line a baking sheet with parchment paper.
Divide the mixture into 8 equal portions. Roll each one into a smooth, golf- ball-size ball, then flatten to form a 212/-inch-round cookie. Place on the lined baking sheet. Repeat to use all of the mixture.
Cover and refrigerate or freeze until ready to serve.
NUTRITION {vbar} Per cookie: 172 calories, 2 g protein, 24 g carbohydrates, 9 g fat, 1 g saturated fat, 0 mg cholesterol, 0 mg sodium, 3 g dietary fiber, 20 g sugar
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