- ½ c. pistachios, divided
- ½ c. unsweetened shredded coconut, divided
- 16 Medjool dates, pitted
- ¼ c. dried blueberries
- 1 tbsp. coconut oil, melted
Place ¼ cup of the pistachios and ¼ cup of coconut into a food processor and blend into a medium crumb. Place crumbs into a shallow dish and set aside. Add the remaining pistachios and shredded coconut into the food processor with dates, dried blueberries and coconut oil. Pulse the mixture until all the parts are broken down into a sticky, crumb-like consistency.
Using your hands, shape 12 balls and roll each one generously in the reserved pistachio and coconut crumbs. Store in an airtight container in the refrigerator for up to one week.
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