Coconut Pistachio Date Balls

My Coconut Pistachio Date Balls make the perfect snack for any time of day. These Medjool dates are mixed with nut butter, unsweetened pistachios, unsweetened shredded coconut, chia seeds, hemp seeds, honey, and quick oats to create these tasty and nutritious quick energy boosters.

By Rose Huxford

Coconut Pistachio Date Balls

Yields ~25

Total-time: 15 minutes

Equipment: Food processor, paring knife, measuring spoons, plate, bowl.

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  By Rose Huxford

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  By Rose Huxford

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  By Rose Huxford

Ingredients

• 30 Medjool dates, pitted and cut in half

• 1 tbsp chia seeds

• 1 tbsp hemp seeds

• 1 tbsp nut butter, I used peanut butter

• 1 tbsp honey, or maple syrup

• 4 tbsp unsalted shelled pistachios

• 2 tbsp quick oats (optional)

• 1 tbsp unsweetened shredded coconut

• 1/2 cup unsweetened shredded coconut

Directions

1. On a plate, add the 1/2 cup unsweetened shredded coconut, and set it aside.

2. Use a food processor to blend your chopped dates until they form a ball. With clean, damp hands, break apart the dates and distribute them evenly in the food processor. *Depending on your food processor's size, you might need to do this in two batches.

3. Then, incorporate the remaining ingredients (if you're making two batches, split the ingredients accordingly). Blend until the dates and all other ingredients are thoroughly mixed.

4. Scoop approximately one tablespoon of the mixture and shape it into a ball. Coat it with shredded coconut. Place it in a bowl and continue the process until all the date ball mixture is used up. *Tip, keep your hands slightly damp, this will help keep the dates mixture from sticking to your hands.

5. Keep on the counter in an airtight container for up to 4 days, or place in a freezer bag and store in the freezer for approximately 1-2 months.