- 10 pitted dates
- 1/4cup oats
- 1/4 cup ground almonds
- 1/4cup ground pistachios
- zest and juice of one large lemon
- pinch of sea salt
- extra roughly ground pistachios for coating
Heat the oven to 180C. Roast the nuts for 7-10 minutes. Let them cool.
Blitz the oats in the food processor until a fine meal. Set them aside and blitz the nuts into a fine crumble. Remove the nuts and blitz the dates into a thick paste adding a bit of water if it’s too dry.
Add the nuts, oats, lemon zest, sea salt and lemon juice to the date paste in the food processor and blend until all the ingredients are well combined and the mixture forms into a ball. Add a little water if it’s too dry. Transfer the mixture into a bowl pressing it all together into a ball of date/nut dough. Roll the dough into bite-size balls, coat them with some extra ground pistachios and refrigerate. The balls will keep for weeks in an airtight container.
Victoria Diachkova holds a Plant Based Nutrition Certificate from Collin Campbell Institute for Nutritional Studies. She is a Health Coach and a plant based lifestyle blogger based in Cairo, Egypt. She is also a recipe and menu consultant and shares all her kitchen works on her blog Sincerely V. Victoria is currently taking Food Over Medicine Course developed and led by Dr. Pamela Popper. Her culinary goal is to use primarily local, easily available and accessible ingredients to create healthy, nutritious, easy, quick and delicious meals.
If you like this recipe give it your love and share it with the world using links below