Raw Pecan Sandies

recipe from Hallelujah Acres


  • 2 cups ground pecans
  • 1 ¾ cups dried unsweetened coconut
  • 1 ¼ cup Medjool dates (pitted and soaked in just enough water to cover for 30 minutes, drain and save soak water)
  • ¼ cup raw unfiltered honey or maple syrup
  • ¼ cup coconut butter (or coconut oil)
  • 1 tsp pure vanilla
  • 1 tsp almond extract (optional)
  • ½ tsp himalayan salt
  • 1 tbsp flax seeds (ground)
  • 24 pecan halves


      In a food processor with “S” blade in place, grind 2 cups pecans to a fine meal.
      Add remaining ingredients (except flax seeds and pecan halves) including date soaking water and process until “dough” rolls into a ball.
      Add ground flax seeds and blend again.
      Removing one tablespoon at a time, roll into a ball and place onto a Teflex dehydrator sheet.
      Flatten with the back of a spoon.  
      Press a pecan half into the flattened cookie.
      Dehydrate at 107 degrees for 12‐24 hours or THEY CAN BE EATEN RAW without dehydrating.
      Store in air tight container.

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