No-Bake Pistachio Energy Balls

Instructions

1. 1

   Check your dates: Ensure your dates are soft and sticky. If they feel dry or firm, soak them in warm water for 10 minutes, then drain thoroughly and pat dry with a paper towel. Soft dates blend more easily and create a better binding texture.

2. 2

   Process the dates: Add the pitted dates to a food processor. Pulse 15-20 times until they break down into a thick, sticky paste. Scrape down the sides of the bowl between pulses to ensure even processing. The paste should hold together when pressed between your fingers.

3. 3

   Prepare the mixing bowl: In a large mixing bowl, add the rolled oats, Pistasho pistachio spread, honey, vanilla essence, and salt. The bowl should be large enough to allow for thorough mixing without spilling.

4. 4

   Combine the wet and dry: Add the date paste to the bowl with the oat mixture. Using a sturdy spatula or wooden spoon, mix everything together thoroughly. Press and fold the mixture - this takes some effort as it becomes quite thick. Make sure there are no dry oat pockets.

5. 5

   Add the mix-ins: Once the base is well combined, fold in the chocolate chips and half of the shredded coconut (1 tablespoon). The chocolate chips should be evenly distributed throughout the mixture.

6. 6

   Test the consistency: Take a small amount of mixture and try to roll it into a ball. It should hold together without crumbling. If too dry, add 1 teaspoon of honey. If too sticky, add 1 tablespoon more oats. Adjust as needed.

7. 7

   Chill the mixture: Cover the bowl with cling film and refrigerate for 15-20 minutes. This firms up the mixture and makes it much easier to roll into balls without sticking to your hands.

8. 8

   Prepare for rolling: Place the remaining coconut on a small plate for coating. Lightly dampen your hands with water - this prevents the mixture from sticking while rolling.

9. 9

   Roll the energy balls: Remove the mixture from the refrigerator. Using a tablespoon measure or small cookie scoop, portion out the mixture. Roll each portion between your palms using gentle pressure to form smooth, round balls about 2.5cm (1 inch) in diameter. You should get approximately 12 balls.

10. 10

    Coat in coconut: Immediately after rolling each ball, place it on the plate with coconut and roll gently to coat all sides. Press lightly so the coconut adheres to the surface.

11. 11

    Set in the refrigerator: Arrange the coated energy balls on a plate or baking sheet lined with parchment paper. Refrigerate for at least 30 minutes until firm. This setting time is essential for the balls to hold their shape.

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    Storage instructions: Transfer to an airtight container and store in the refrigerator for up to 1 week, or freeze for up to 2 months. If frozen, let them sit at room temperature for 5 minutes before eating.