Ingredients:
100 gr shelled raw pistachios
150 gr EarlyRobin's Pistachio Cream
1/2 teaspoons vegetable oil
Salt
1/3 cup rolled oats
1/3 cup finely chopped pitted dates (4 to 6 dates)
1/4 cup sweetened shredded coconut
1/4 cup honey
Directions:
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Preheat the oven to 375˚ F. Spread the pistachios on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Immediately transfer to a food processor and pulse until finely chopped. Remove and set aside the chopped pistachios for coating.
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Add the vegetable oil and a pinch of salt to the EarlyRobin's Pistachio Cream in the food processor. Process, scraping down the sides as needed, until the pistachio mixture is creamy and smooth, up to 5 minutes total.
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Scrape the pistachio mixture into a medium bowl and add the oats, dates, coconut and honey. Beat with a mixer on medium-high speed until combined.
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Roll the mixture into 3/4- to 1-inch balls (you should get 12 to 15 balls). Roll in the reserved chopped pistachios. Set on a plate and refrigerate until firm, about 30 minutes.
Source: Food Network Magazine
Link:
https://www.foodnetwork.com/recipes/food-network-kitchen/pistachio-energy-balls-11114076