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Pecan Tea Cakes


These are reminiscent of a Russian Tea Cake, which was always a family favorite during the holidays when I was a little girl. I experimented with plenty of recipes to figure out how to make them gluten free (and then grain free!) over the years and this is where I've landed. We now always have these around during the holiday season and often get a request for these as an addition to a party table. 

Preparation Time:  30 minutes

Makes 12 balls

1 cup pecan halves

1/2 cup shredded unsweetened coconut 

1 cup soft medjool dates, pitted

1 Tablespoon coconut oil

1/2 teaspoon sea salt

1/2 teaspoon almond extract

1/4 teaspoon nutmeg

1/2 cup arrowroot flour

Place the pecans and shredded coconut in a large food processor fitted with an "S" blade. Process until the pecans are broken down and crumbly. Add in the rest of the ingredients and process again, until a sticky dough is formed.

Roll into 1-2" balls. Place in refrigerator until serving. Prior to serving you can sprinkle with (or roll in) arrowroot flour to give a white "snowy" effect. 

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