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pistachio protein
Kathryn Coyle

Pistachio Energy Balls

Whip up these easy no-bake pistachio bliss balls with oats, Medjool dates, and creamy pistachio butter. A healthy snack packed with good fats, simple ingredients, and natural sweetness.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 12
Course: Snack
Cuisine: bliss balls, On-the-go
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups rolled oats
  • 1/2 cup chopped pistachios
  • 5 pitted medjool dates
  • 3 tbsp maple syrup
  • 2-3 tbsp pistachio cream I used 1/3 cup
  • 1 tbsp melted coconut oil
  • 1/2 tsp vanilla extract
  • 1 pinch sea salt

Equipment

  • 1 food processor
  • 1 Mixing bowl large
  • 1 Mixing bowl can be smaller
  • 1 measuring cups

Method
 

  1. Cover the 5 dates with boiling water for about 10 minutes
  2. Add the oats to a bowl. If you like your snacks a smoother texture pulse the oats until fine in a food processor.Stir in the chopped pistachios
  3. Drain the water from the dates and blend in the food processor
  4. Add the dates, maple syrup, pistachio butter, coconut oil, vanilla extract, and sea salt in a separate bowl and combine
  5. Add together with the oats and mix until a dough forms
  6. Roll into small balls (around 12–14) and place on a baking sheet lined with parchment paper
  7. Roll each ball in crushed pistachios or drizzle with melted pistachio cream or dark chocolate for an indulgent finish
  8. Chill for 30 minutes before serving

Video

Notes

Keep your bliss balls in an airtight container in the fridge for up to 7 days, or freeze for up to 2 months.