Directions:

Cut the dates in half, pit and soak in water for about 15 minutes or until soft. You may use hot water to speed up the process if desired.

Chop 1/2 cup of the nibs up into even finer pieces, set aside 1/4 cup nibs for dough. Toast the pecans to your liking, chop them up finely and add 1 cup to the food processor. Reserve the remaining 1 cup of pecans add to the nibs, set aside for covering the balls later.

Using a food processor, combine the almond butter (make sure almond butter is thin and drippy), dates, 1 cup pecans, hazelnut extract, protein powder, 1/4 cup of the Nibs, bourbon and salt. Run on high until the dates and well broken down and the entire thing has a dough like consistency. Depending on the wetness of the dates and almond butter, the dough may not form a ball, but if you squeeze ingredients together in your hand it should hold its shape. If not, add a teaspoon of water.

About a tablespoon at a time, roll the dough into small bit sized balls in your hand. Then roll in the reserved pecans/nibs mixture to coat outer cover. If the pecan/nib mixture does not stick, lightly wet balls with your fingers.

Place each ball on a small tray which will be placed in the freezer until hardened. Leave them there for a minimum of 30 minutes. We like to put them in a container after that and just keep them in the freezer, although they can be kept in the refrigerator just as well.

Enjoy!