Chocolate Pistachio Energy Bites
The recipe Chocolate Pistachio Energy Bites can be made in about 45 minutes. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 15 and costs 57 cents per serving. This hor d'oeuvre has 110 calories, 2g of protein, and 4g of fat per serving. 2 people have tried and liked this recipe. It is brought to you by Foodista. A mixture of pistachios, salt, medjool dates, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 33%, this dish is not so spectacular. If you like this recipe, you might also like recipes such as Chocolate Pistachio Energy Bites, Cranberry Pistachio Energy Bites, and Pistachio and Cranberry Energy Bites.
Servings: 15
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
½ cup pistachios, hulled
½ cup sweetened shredded coconut
¼ cup cocoa powder
¼ - ½ teaspoon salt, start with ¼ teaspoon and add more to taste
1 teaspoon vanilla
14 medjool dates, pitted
Dark chocolate (mixed with a touch of coconut oil), cocoa powder, and shredded coconut for topping
Equipment:
food processor
Cooking instruction summary:
INSTRUCTIONS Soak the dates in warm water for about 10 minutes. Drain. In your food processor, combine pistachios, shredded coconut, cocoa powder, and salt. Pulse until finely ground. Add in vanilla and the softened mejool dates and pulse until a ball forms. Roll into bite sized balls (mine were about tablespoons) and dip immediately in to cocoa powder, shredded coconut, or my personal favorite dark chocolate that's been melted with a *hint* of coconut oil. Enjoy immediately! Store the leftovers in an airtight container in the fridge. NOTES Cocoa powder is extremely bitter, so make sure you like the taste before rolling all of them in cocoa powder. My personal favorites are the shredded coconut or dark chocolate! :)
Step by step:
1. Soak the dates in warm water for about 10 minutes.
2. Drain.
3. In your food processor, combine pistachios, shredded coconut, cocoa powder, and salt. Pulse until finely ground.
4. Add in vanilla and the softened mejool dates and pulse until a ball forms.
5. Roll into bite sized balls (mine were about tablespoons) and dip immediately in to cocoa powder, shredded coconut, or my personal favorite dark chocolate that's been melted with a *hint* of coconut oil.
6. Enjoy immediately! Store the leftovers in an airtight container in the fridge.
7. NOTES
8. Cocoa powder is extremely bitter, so make sure you like the taste before rolling all of them in cocoa powder. My personal favorites are the shredded coconut or dark chocolate! :)
Nutrition Information:
covered percent of daily need
