Ingredients
- 120g Medjool dates, pitted
- 80g raw pistachios (plus extra for rolling)
- 50g desiccated coconut
- 1 tbsp almond butter
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- Pinch of sea salt
- 1 tsp rosewater (optional)
Method
- Blitz pistachios in a food processor until finely chopped. Remove half and set aside for rolling.
- Add dates, coconut, almond butter, cardamom, cinnamon, salt and rosewater to the processor.
- Blend until the mixture comes together into a sticky dough.
- Roll into 14–16 balls, then roll in the reserved chopped pistachio.
- Refrigerate for 30 minutes to firm up. Store in the fridge for up to 2 weeks.
Tips
Rich in fibre, healthy fats and natural sugars. Great as a post-dinner treat or alongside herbal tea.