Chocolate Pistachio Energy Balls

I don’t know about you, but I LOVE finding new, delicious (and secretly healthy) snacks to nibble on through the day.

Since my move to Vancouver I’ve been feeling really inspired to hop back in the kitchen and get moving on some new recipes to share with you all. The other day I was in my kitchen, looking around at ingredients, trying to figure out what the heck I could do with the ingredients I had on hand. I saw chocolate, I saw pistachios… I wanted to go for it.

The combination of chocolate and pistachios always reminded me of a childhood favorite of mine, spumoni ice cream, until now. These energy balls do NOT taste like that, (sorry), but I can promise you, they are wonderful in their own special way. They’re sweet, they’re soft and chewy, and they are energy dense! They make a great pre-workout or on-the-go snack for all of you go-getters out there.

Pistachios are not only delicious, but they are PACKED with nutrients as well! They are rich in protein and vitamin B6, which helps regulate blood sugar and the formation of hemoglobin. They also contain potassium, are high in antioxidants like lutein, polyphenols, and tocopherols, and are even known to help promote healthy gut bacteria! What more could you possibly want from a nut?!

These addictive little treats are vegan, gluten-free, oil free, soy free, AND refined sugar free. You can even make them 100% sugar free by substituting the maple syrup for a sugar free alternative!

*This creation of mine was inspired by the ‘Cookie Dough Balls V’ recipe by Angela Liddon, in her ‘Oh She Glows Everyday’ cookbook.


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Chocolate Pistachio Energy Balls

Makes 15 balls

Keep in the fridge for 1 week or up to 1 month in the freezer

INGREDIENTS:

  • 2/3 cup shelled pistachios, plus 2 tbsp chopped pistachios

  • 1/3 cup raw cashews

  • 1/2 cup gluten-free rolled oats

  • 3 tbsp unsweetened cacao powder

  • 1 tbsp maple syrup (or sugar free syrup)

  • 1 tbsp cashew butter (or peanut butter, but you will taste it)

  • 1/2 tsp vanilla

  • 1/4 tsp fine sea salt


DIRECTIONS:

  • In a food processor, combine 2/3 cup pistachios, 1/3 cup raw cashews, and oats and process for about 30 seconds until it becomes a fine flour.

  • Add the dates and process again until well incorporated.

  • Add the cacao powder, nut butter, vanilla, salt, and syrup and process again until combined. Your dough should stick together when you press it. If not, add up to a teaspoon of water and process again.

  • Pulse in the remaining 2 tbsp chopped pistachios.

  • Line a baking sheet or large plate with parchment paper. Using a spoon or your hands, (remember to remove the blade from your processor first!), scoop roughly 1 tbsp of dough and roll it into a ball and place on the parchment. Repeat this step until you run outta dough!

  • To firm them up, place the balls in the freezer for 20-30 minutes. Store any leftovers in an airtight container (if you can resist eating them all in one go, that is).

 

If you try this recipe, be sure to let me know! Leave a comment, share this post, and don’t forget to tag your photo #thelittlestoat on Instagram!

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