Are you ready for the easiest energy ball recipe in history? You must be, which is why you clicked on the recipe! For this recipe, all you need is raw pistachios and Medjool dates. Raw pistachios are readily available at most stores, but you can find them easily at Trader Joe’s, Whole Foods, Sprouts, or other similar markets. Raw pistachios actually have a stronger, more intense flavor. If you’re a lover of pistachios, then you’ll quickly develop an affinity for raw pistachios, and these energy balls.
Dates offer a wonderful sweetness that perfectly complements that saltier nuttiness of pistachios. They also help bind these energy balls together, creating more of a dough-like consistency for easy formation. Now, if you have dates that have been in the fridge for a while, they may be a little dry. That’s perfectly fine and there’s an easy remedy. Simply soak dry dates in warm water for about 10 minutes prior to blending. Make sure to drain the water before adding them to the food processor, and make sure to pit them as well. You definitely do not want to blend a bunch of date pits into your energy balls.
The recommend blending method of choice is with a food processor. Unfortunately, a blender may not do the job, unless you have an incredibly powerful high-speed blender. A blender will require a lot of scraping because the “dough” is quite sticky. The food processor is the optimal tool and will yield a better consistency for the energy balls. We hope you like them.
- Prep Time:10m
- Total Time:10m
- 1 c Medjool dates, pitted
- 1 c raw pistachios
- Add the pistachios to the food processor and pulse until you get a coarsely ground consistency (about 10 pulses will do the trick).
- Add the dates to the to the food processor and blend until a dough-like ball starts to form.
- You may need to stop blending, scrape down the sides, and continue blending to ensure everything is incorporated.
- Wet your hands so the dough does not stick when you form the energy balls.
- Make tablespoon-sized balls and place them on a baking sheet lined with parchment paper to avoid sticking. You may or may not get 18 balls, but that should be the yield. Refrigerate or place in the freezer until firm.
- Keep refrigerated in an airtight container for up to two weeks.