Pecan Pie Cookies

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

1cup pecan halves or pieces
1teaspoon ground cinnamon
1teaspoon freshly squeezed orange juice
8ounces 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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