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1
Add the unsweetened oats (be sure to use certified gluten-free if needed), coconut and chopped pecans to your KitchenAid(R) 9-Cup Food Processor with ExactSliceTM System. Process on high for about 20 seconds, then pulse a few more so that you have a coarse meal. Set aside in a separate bowl.
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2
Bring the pitted dates, honey, peanut butter, coconut oil and salt to a light simmer, stirring to coat the dates. This helps to infuse them with liquid and flavor, also making them easier to break down. Cook for 4 minutes.
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3
Pour the warm date mixture into the Food Processor, add vanilla, and blend on high for 30 seconds. The dates will start to break up into little pieces, then meld into a ball. Stop and scrape down the sides, then process for 30 to 50 more seconds, until dates are smooth, almost like a paste.
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4
Next, grease your spatula and press the sticky date mixture into the dry ingredients to get it started. Then rub your hand with a bit of coconut oil, and use them to squeeze and work the dry ingredients into the date mixture. It takes a little bit of elbow grease, but after a bit of pressing and squeezing the ingredients will combine. If you're still having trouble, add 1 more tablespoon of honey to help combine the ingredients if need be.
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5
Fill a 1/4 cup measuring cup with the mixture, and fill each cavity in your Muffin Pan from your KitchenAid(R) Nonstick 5-Piece Bakeware Set, using the back of the measuring cup to push down very firmly so that the mixture forms the shape.
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6
Put in the refrigerator for 10 minutes. Remove with a knife by gently scraping the inside edge of each cavity.
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7
Melt dark chocolate chips in microwave on medium high power in spurts of 30 seconds, stirring, until just melted. Should be smooth and silky. Then dip tops of mounds into dark chocolate and let sit at room temperature until set. Store in a covered container for up to 1 week.
