1 cup pecans

1 cup pitted dates, soaked

2 tbsp coconut sugar or monk fruit

Pinch sea salt

1 tsp vanilla

1 tsp cinnamon (optional)

1 1/4 cup chocolate chips

Ingredient Substitutions & Alternatives:

Nuts: Substitute pecans with walnuts, almonds, or cashews.

Sweeteners: Use maple syrup or honey instead of coconut sugar or monk fruit.

Flavoring: Add nutmeg, ginger, or almond extract for a unique twist.

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Blend the Base: Add pecans, soaked dates, coconut sugar, sea salt, vanilla, and cinnamon (if using) to a food processor. Blend until a sticky dough forms, scraping down the sides of the processor as needed.
Shape the Bites: Roll the dough into small balls and place them on a lined cookie sheet. Flatten each ball slightly with your palm. Freeze for about 15 minutes to firm up.
Melt the Chocolate: In a heatproof bowl, melt chocolate chips over simmering water or use the microwave in 30-second intervals until smooth.
Dip and Decorate: Dip each bite into the melted chocolate, making sure it’s fully coated. Place the chocolate-dipped bites back onto the cookie sheet and top each with a pecan.
Freeze Again: Return the bites to the freezer for 1-2 hours until the chocolate hardens and the bites are firm.

Storage: Keep the bites in an airtight container in the freezer for up to 2 weeks. Best enjoyed directly from the freezer for a chewy texture.

Vegan Option: Use maple syrup, monk fruit, and dairy-free chocolate chips for a fully vegan version.