Ingredients

• Ingredients Scale 1x2x3x 3/4 cup medjool dates (about 7 – 8), pitted and chopped 1/4 cup unsweetened shredded coconut, optional 1/2 cup rolled oats 1 cup pistachios, divided 1 teaspoon vanilla 3 tablespoon pure maple syrup pinch of himalayan salt 1/4 cup chocolate chips (raw dark chocolate chips , cacao nibs or vegan chocolate chips)

Preparation

• Instructions Process: Place all ingredients in food processor except for 1/4 cup of the pistachios, water and chocolate chips. Blend until combined, stopping to scrape down the sides as needed. If mixture seems too dry, add 1 tablespoon of water at a time, as needed. Add remaining ingredients. In a medium bowl, add the dough with remaining pistachios and chocolate chips, mixing well with a spoon or your hands. Roll: Using a 1 tablespoon measuring spoon, scoop up rounded tablespoons of the dough and roll into balls. Makes approx. 12 – 14 cookie balls Roll in crushed pistachios (optional): Place 1/4 – 1/3 pistachios between a piece of folded parchment paper and crush with the bottom of a glass that has a flat surface or use a rolling pin. Roll your balls on the crushed pistachios. Store: Store energy bites in an airtight container. They will keep in the fridge for a couple weeks and last even longer in the freezer. You can always make these ahead for special occasions.