8 Deglet Noor dates, pitted
1/4 c. boiling water
1 c. almond meal
3/4 c. organic quinoa flour
1/4 c. duckfat, melted
1/2 c. GAPS chocolate chips
1/2 c. organic pecans
1 t. vanilla extract
1/2 t. sea salt
1/2 t. baking soda
2 egg yolks
Preheat oven to 350 degrees F.
Combine dates and water in the cup of a high-speed blender. Let sit about 10 minutes, then puree until smooth.
Place all ingredients into the bowl of a stand mixer and mix until fully combined. Form dough into 1-inch balls, place on a cookie sheet, and press lightly to flatten. Bake for 14 minutes.
© Betsy Leighton / dairyfreegaps.wordpress.com
