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Coconut-Date-Nut Balls

Prep Time :
10 min
Bake Time :
Makes :
36 1-inch balls
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This recipe is:

3/4 cup (180 mL) flaked coconut

1/2 cup (125 mL) butter

1 (8 ounce/250 mL) package dates, chopped

3/4 cup (180 mL) chopped pecans

1/2 cup (125 mL) egg substitute

3/4 cup (180 mL) SPLENDA® No Calorie Sweetener, Granulated

3 1/2 cups (875 mL) crispy rice cereal


Preheat oven to 350 °F (180 °C). Bake coconut, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.

Melt butter in a large skillet over low heat. Add dates and pecans; cook over low heat, stirring constantly until dates are softened. Cool to touch (about 5 minutes).

Beat egg substitute and SPLENDA® Granulated for 3 minutes at medium speed with an electric mixer; add to date mixture.

Cook over low-heat, stirring constantly, until mixture thickens (about 3 minutes).

Stir in rice cereal. Cool to touch. Shape into 1-inch (2.5 cm) balls.

Roll in toasted coconut.


Nutrition Information

Amount per Serving

Serving Size: 1 ball

Calories: 80

Calories from Fat: 45

Total Fat: 5 g

Saturated Fat: 2 g

Cholesterol: 5 mg

Sodium: 55 mg

Total Carbs: 8 g

Dietary Fiber: 1 g

Sugars: 5 g

Protein: 1g

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