Toast coconut if you’d like: preheat oven to 350 degrees F., spread shredded coconut onto a baking sheet and bake for 5 to 8 minutes or until coconut is golden in color. Be sure to watch the coconut closely because it has the tendency to burn easily.
Place all ingredients (dates, pecans, coconut, protein powder, cacao powder and oats) into the food processor and pulse until everything is combined and pecans are the size of crumb. Add vanilla and sea salt and pulse once more. If the dough seems a little dry, add a little water, one 1 teaspoon at a time.
Scoop dough from food processor and form into small balls using your hands.
Place balls into a sealed storage container and store in the fridge (for about a week) or the freezer (for 1 to 2 months). Makes 16 balls, serving size: 2 balls per person.
Nutrition facts
Calories
250
Fat
14 g
Sat Fat
4 g
Sodium
40 mg
Carbs
31 g
Fiber
5 g
Protein
7 g
Meet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
The Only Collection of Best-Ever Pecan Recipes You'll Ever Need
Create memories around a table they’ll never forget. Our essential collection of 5th-generation Texas recipes is designed to help you master the buttery, golden warmth of the San Saba harvest.
From savory family dinners to cherished holiday sweets, discover how the world’s finest pecans elevate every dish.
Master Timeless Classics: Savory and sweet recipes perfected over 135 years.
Elevate Your Menu: Discover the functional superiority of Grade 1 Fancy pecans.
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