COOK & EAT last bite
Chewy
These to-die-for chocolates taste every bit as indulgent as their store-bought counterparts, but they’re actually healthier thanks to the date filling.
Pecan Treats
MAKES ABOUT 25 CANDIES HANDS-ON TIME 30 MINUTES TOTAL TIME 1½ HOURS
3 cups pitted dates (about 60) 1 tsp salt 50 pecan halves, toasted 1½ cups dark chocolate chips 1 tsp coconut or vegetable oil Himalayan pink salt (optional) Line baking sheet with parchment paper. (If dates are dry, place in large microwaveable bowl; cover with water and microwave on high until softened, 1 to 2 minutes. Drain and pat dry.) In food processor, pulse dates with salt until mixture forms ball. Shape by 1 tbsp into balls; arrange on prepared pan. Press SHFDQ KDOYHV LQWR HDFK ÀDWWHQLQJ EDOOV )UHH]H XQWLO ¿UP DERXW PLQXWHV
Meanwhile, in heatproof bowl set over saucepan of gently simmering water, melt chocolate chips until smooth. Remove from heat; whisk in coconut oil. Using 2 forks, dip each candy in chocolate, letting excess drip back into bowl. Return candies to pan; sprinkle with Himalayan salt (if using). Refrigerate XQWLO VHW DERXW PLQXWHV PER CANDY about 131 cal, 1 g pro, 6 g total fat (3 g sat. fat), 19 g carb (3 g dietary ďŹ bre, 15 g sugar), 1 mg chol, 93 mg sodium, 189 mg potassium. % RDI: 1% calcium, 6% iron, 1% folate.
106 | CANADIAN LIVING JANUARY/FEBRUARY 2018
TEST KITCHEN
MAKE-AHEAD Freeze these treats in a resealable plastic bag for up to one month. You don’t even need to thaw them to savour their delicious avour!
PHOTOGRAPHY, MAYA VISNYEI. FOOD STYLING, CLAIRE STUBBS. PROP STYLING, RENÉE DREXLER/THE PROPS
RECIPE THE TEST KITCHEN
