Pistachio Chocolate Balls
These Pistachio Chocolate Balls are a quick, no-bake, and deliciously healthy treat packed with rich chocolate and crunchy pistachios!
Equipment
- Food Processor
- Mixing Bowl
- Double boiler
- Microwave-safe Bowl
- Baking Sheet
- Parchment Paper
Ingredients
- 1 cup shelled pistachios divided
- 8 Medjool dates pitted
- 1 cup raw walnuts
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 3.5 ounces dark chocolate roughly chopped, dairy-free optional, about a heaping 1/2 cup
- 1 teaspoon coconut oil
Instructions
Step 1: Prepare the Ingredients
- Begin by measuring out all your ingredients. Make sure your Medjool dates are pitted and your pistachios are shelled. If your walnuts are raw, you’re good to go!
Step 2: Blend the Base
- In a food processor, combine 3/4 cup of the shelled pistachios, Medjool dates, raw walnuts, unsweetened cocoa powder, vanilla extract, and kosher salt. Pulse until the mixture is finely ground and starts to clump together, sticky enough to form into balls.
Step 3: Form the Balls
- Take a small amount of the mixture and roll it between your palms to form balls about 1 inch in diameter. Place the formed balls on a parchment-lined baking sheet.
Step 4: Melt the Chocolate
- In a double boiler or microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Heat in 20-second intervals in the microwave, stirring in between, until fully melted and smooth.
Step 5: Coat the Balls
- Using a fork or toothpick, dip each ball into the melted chocolate, ensuring it’s fully coated. Let any excess chocolate drip off before placing them back on the baking sheet.
Step 6: Add Toppings (Optional)
- Optionally, sprinkle some chopped pistachios on top of the chocolate-coated balls for added crunch and visual appeal before the chocolate sets.
Step 7: Chill and Serve
- Place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate to set. Once firm, the Pistachio Chocolate Balls are ready to enjoy!
Notes
- Use soft, moist dates; soak in warm water if too dry for easier blending.
- Do not use chocolate chips for melting as they won't melt smoothly.
- Store in an airtight container in the refrigerator for up to one week or freeze for longer storage.