• 3/4 cup flaked coconut
• 1/2 cup butter
• 1 (8 ounce) package dates, chopped
• 3/4 cup chopped pecans
• 1/2 cup egg substitute
• 3/4 cup SPLENDA® , Granulated
• 3 1/2 cups crispy rice cereal

1. Preheat oven to 350 degrees F. Bake coconut, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.
2. Melt butter in a large skillet over low heat. Add dates and pecans; cook over low heat, stirring constantly until dates are softened. Cool to touch (about 5 minutes). Beat egg substitute and SPLENDA® for 3 minutes at medium speed with an electric mixer; add to date mixture. Cook over low-heat, stirring constantly, until mixture thickens (about 3 minutes). Stir in rice cereal. Cool to touch. Shape into 1-inch balls. Roll in toasted coconut.

Here is a little treat for those, like me, that have trouble with all the wonderful sugar treats. Recipe by Maker of SPLENDA® Sweetener Products