Submitted by Ramona Bearden, Kiefer, Okla.
• 2 rounded cups raw pecans
• 1/2 C pitted, chopped Medjool dates
• 1 tsp vanilla
• Dash of Himalayan pink salt
• 1 1/2 tsp real maple syrup
Cover chopped dates with water and let soak for 15-20 minutes, drain well. If the dates are fresh, soft and gooey, you won’t need to soak them. Place pecan in a food processor and pulse until roughly chopped. Place the rest of the ingredients in with pecans and process until well mixed and dough sticks together. Measure out the dough by rounded teaspoonfuls and roll into balls. Refrigerate for at least 1 hour before serving. These will keep for about two weeks in the refrigerator.
