1/2 c dates, soaked
1/2 c pecans, chopped
1 tsp vanilla (or more!)
Using a food processor or a high-powered blender (I used my Magic Bullet), blend the dates until they start to get creamy. Add the chopped pecans. (I chopped my pecans in the food processor, then added my blended dates.) Pulse to combine, then blend to combine further. A ball of “dough” may begin to form. Stop blending if it does. If it doesn’t, process for a minute or so, then check the mixture. If it is significantly blended together and easily forms a ball in your fingers, it’s ready to go. If not, pulse for a few more seconds, checking texture often. (Don’t forget to scrape down the sides of the bowl. The mixture tends to fly up the sides and onto the top.)
Spread mixture onto parchment paper. Freeze for at least 20-30 minutes, or until firm instead of gooey.
When the mixture is firm, roll pieces (about 2 inches by 2 inches) into balls. Mine made 12 three-bite-sized balls.
Roll balls in left over g’nosh, coating evenly. Return balls to parchment paper and return to freezer. Freeze until chocolate has set – about 30 minutes.