Chocolate Pistachio Energy Balls

 

Ingredients

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Dry 

200g pistachios (I used dry roasted and salted)

150g pitted dates

125g oats

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Wet 

80g coconut cream or full fat canned coconut milk

25g maple syrup

1 teaspoon vanilla

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Chocolate Coating

1/2 cup raw cacao

1/4 cup maple syrup

1/4 cup coconut oil

splash vanilla

pinch salt

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Directions

 

Place dry ingredients in a food processor. Process well until it is crumbly, some texture is good.

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Add wet ingredients into the food processor and process until combined. Mixture should hold together but not be too sticky.

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Scoop out two tablespoons of mixture (~32g) at a time and form into round balls. Place on a sheet of parchment paper on a cookie sheet or large plate that will fit in your freezer. You should get 18 balls.

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Place in freezer and chill until frozen.

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Meanwhile, melt coconut oil in a double boiler. When melted, remove from heat and stir in cacao powder, maple syrup, vanilla and salt. Whisk until smooth.

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Once balls are frozen, remove from the freezer. Using tongs, dip each ball into the melted chocolate and roll around to coat completely. Place back on parchment paper. Return dipped balls to freezer and chill until chocolate is set. 

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Store balls in a lidded container, with a sheet of parchment paper between layers of balls. Keep frozen until you are ready to serve or bring on a ride!

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