3/4 cup pecans, coarsely chopped
1/2 cup pitted dates, coarsely chopped
1/2 teaspoons orange zest
1/4 teaspoon cinnamon
1/2 teaspoon white miso or pinch salt
1 tablespoon maple syrup
1/4 cup shredded coconut
Preheat oven to 300 F. Place the pecans on a cookie sheet and bake/toast until they begin to give off an aroma. Let pecans cool slightly.
Put pecans in food processor and pulse until you have a coarse meal. Add the other ingredients, except coconut, and pulse until evenly distributed. With moist hands, roll mixture into 1-inch balls. Spread the coconut on a plate and roll each ball in coconut, covering each evenly. Treats pack and travel well.
Makes 8 to 10 bon bons.
— Recipe from Cynthia Lair and Scott Murdoch, authors of "Feeding the Young Athlete."