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Pistachio Power Balls

Brooke Froelich

Recipe by:

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Ingredients

1 cup Raw Pistachio Kernels
⅓ cup rolled oats
⅓ cup finely chopped dates
¼ cup shredded coconut
¼ cup honey
2 teaspoons coconut oil
1 teaspoon vanilla
Pinch of sea salt

Directions

1) Toast the Raw Pistachio Kernels on a baking sheet at 375 for about 10 mins
2) Toss the toasted pistachios into a food processor and chop until fine
3) Take out about 2 tablespoons of the chopped pistachios and set aside.
4) Add in the coconut oil, vanilla, and salt into the food processor with the pistachios and blend until it forms a creamy paste.
4) Add remaining ingredients to the food processor until everything becomes a homogeneous blend
5) Scoop out your power-ball blend into a bowl and roll into small balls
6) Then roll them into the preserved chopped pistachios from earlier
7) Place the power-balls on your cookie sheet to be chilled in the fridge for about 30 mins
8) You can store them in an air-tight container – they will last for about a week

In this recipe

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No Shell

RAW

Picked fresh from our family’s orchards in California, these premium, raw pistachios have been shelled for your snacking pleasure. Along with a vibrant green hue, you’ll enjoy the distinctive flavors and powerful health benefits of our raw pistachios the way nature intended.

Want to explore more pistachio-based recipe options?

Don't stop at just one recipe featuring California pistachios. Try these other delectable dishes that feature this versatile and tasty nut!

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Herb Pistachio Pasta

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Pistachio Power Balls

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Fruit Salad with Pistachio Dressing

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