Ingredients
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1 cup shelled pistachios (unsalted) pistachios1 cup shelled pistachios (unsalted)
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1 cup Medjool dates (pitted) medjool dates1 cup Medjool dates (pitted)
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1 tablespoon rosewater rosewater1 tablespoon rosewater
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1/2 teaspoon ground cardamom cardamom1/2 teaspoon ground cardamom
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1 tablespoon chia seeds chia seeds1 tablespoon chia seeds
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1/4 teaspoon salt salt1/4 teaspoon salt
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2 tablespoons shredded coconut (for rolling) shredded coconut2 tablespoons shredded coconut (for rolling)
Directions
Prepare all ingredients. In a food processor, blend pistachios until crumbly. Add dates, rosewater, cardamom, chia seeds, and salt. Process until a sticky dough forms. Shape into small balls, roll in coconut, and refrigerate for 30 minutes. Rosewater can be strong, so adjust to taste. For extra crunch, reserve a handful of chopped pistachios to roll the balls in with the coconut.
Steps
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1
Done
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Add pistachios to a food processor and pulse until coarsely ground. |
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2
Done
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Add pitted dates, rosewater, ground cardamom, chia seeds, and salt. |
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3
Done
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Process until the mixture forms a sticky dough that holds together when pressed. |
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4
Done
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Scoop out tablespoon-sized portions and roll into balls. |
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5
Done
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Roll each ball in shredded coconut to coat. |
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6
Done
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Chill in the fridge for 30 minutes before serving for best texture. |
