German Chocolate Cake-Inspired Energy Balls (vegan/plant-based/gluten-free)

Yield: approximately 1 1/2 dozen

As Father’s Day approached on Sunday–coupled with a desire for a mid-afternoon two-bite sweet treat with some healthful benefits now that I am home for the summer–I created these simple energy balls inspired by my late Papa’s favorite: German Chocolate Cake.

1 cup dates, Medjool if possible (if not Medjool, cover in hot water and soak at least a half hour until very pliable, drain)
1/4 cup cocoa powder
3 tablespoons almond, cashew, or pecan butter
1 tablespoon maple syrup
1/2 teaspoon almond extract
1 cup shredded unsweetened coconut
1/2 cup pecan pieces
Up to 1/2 cup coconut flour to stiffen mixture
Garnishes: app 18-20 Pecan halves
1/2 cup chocolate chips, melted in a saucepan over low heat or in a snall bowl in the microwave in 30-45 second intervals, whisking in between (if using a saucepan, transfer melted chocolate to a small cup or bowl)

Place all ingredients, except coconut flour and garnishes, in food processor and pulse until mixture comes together in a pliable ball, adding coconut flour as needed. If you want larger pecan pieces, add them later in the process. Using rounded tablespoons of dough, form into balls and insert a pecan half halfway into the top of each. Using pecans as handles, dip balls in melted chocolate halfway up the sides. Place on a piece of parchment, waxed paper, or foil to set up. Store, tightly covered, in refrigerator, or a cool, dry place.