Paleo Snowball Cookies
• Cookie Ingredients:
• 2/3 cup pecan halves
• 2/3 cup chopped, pitted dates
• 1 teaspoon vanilla
• 1/4 cup cassava flour
• 2 tablespoons ghee or butter, melted
• 1 teaspoon baking soda
• 1 large egg
• pinch of salt
• Chocolate Coating:
• 3.5 ounce 72% chocolate bar
• 1 tablespoon coconut oil
• 1 teaspoon honey
• Snowflake Layer:
• 1.5 cups unsweetened coconut flakes
Preheat oven to 350 degrees F.
Place pecans in a mini food processor. Pulse until flour-like. Add dates, vanilla, cassava flour, butter, baking soda, and egg. Pulse until a sticky dough.
Form 10, 1-tablespoon sized balls (I used this scoop). Place on a parchment paper-lined baking sheet.
Bake for 12 minutes. Transfer cookie balls to a cooling rack and let cool for 30 minutes.
In a double boiler (or just set a metal bowl atop a pot with 1-inch of water), melt the chocolate, coconut oil, and honey. Dip cooled cookies in the chocolate mixture.
Roll dipped cookies in the coconut. Set cookies aside on the cooling rack. Once completed, transfer the cookies to a parchment paper-lined lidded dish and refrigerate until ready to eat.