LAST BITE

COOK & EAT last bite Pecan Treats 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. RECIPE THE TEST KITCHEN

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

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

PER CANDY about 131 cal, 1 g pro, 6 g total fat (3 g sat. fat), 19 g carb (3 g dietary fibre, 15 g sugar), 1 mg chol, 93 mg sodium, 189 mg potassium. % RDI: 1% calcium, 6% iron, 1% folate.

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 flavour!