Date, Pistachio and Chocolate Energy Balls

Instructions

• In a food processor, pulse 1 ¼ cups of pistachios for about 20 seconds to finely chop them, making sure not to turn them into powder. Remove 1 tablespoon of crushed pistachios and set aside for decorating the energy balls.
• Add 13-14 pitted Medjool dates, 1 tablespoon of cacao powder, 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract, and ¼ teaspoon of salt. Pulse until you achieve a sticky texture (about 1 minute). The goal is to fully incorporate the dates into the mixture.
• Form approximately 14 equal-sized balls with your hands. Rinse your hands with water as needed; this will make it easier to create the balls. Set aside.
• In a small microwave-safe bowl, add ¾ cup of chocolate chips and 1 ½ tablespoons of coconut oil. Microwave for 30 seconds, stir, and repeat until the chocolate is completely melted.
• Line a large baking sheet with parchment paper.
• Dip each ball into the melted chocolate, using 2 forks to handle the balls and ensure you remove the excess of chocolate.
• Place the chocolate-coated balls on the parchment paper.
• Decorate with the reserved crushed pistachios and a sprinkle of flaky sea salt.
• Refrigerate for 30 minutes to 1 hour, or until the chocolate hardens.
• Store the energy balls in an airtight container in the refrigerator.