The following recipe is just something simple I threw together as a snack when my pantry was reaching near-bare conditions. The only required equipment is a small skillet and a food processor or blender, and the result is a chewy, sweet and salty treat. They are also raw, gluten free, and vegan (aside from honey if you're a super strict vegan but then you can just use agave syrup instead). I like recipes like this because it's like having a cookie without having to turn on your oven in the hot summer.
Makes about 25
Ingredients:
about 1/3 cup roasted, salted pistachios for coating
1 cup dates (pits removed and roughly chopped)
1 cup roasted almonds
1 cup sweetened-dried coconut
2 Tablespoons honey pinch of salt
Instructions:
1) In a food processor or blender, grind up the pistachios until coarsely ground and set aside in a separate bowl.
2) Clean the food processor or blender and make sure it's completely dry.
3) Heat up a small skillet over low heat and add the sweetened coconut. Toast, stirring constantly, until the coconut is light-brown. Remove from heat and allow to cool. (This step is not necessary but I like the added flavor that toasting gives the final product)
3) Add the dates and almonds to the food processor or blender and blend for about 30 seconds.
4) Toss in the coconut, honey and salt and continue blending another minute, or until a slightly chunky paste is formed.
5) Take teaspoon-sized amounts and roll into balls. Coat them with the coarse pistachio dust you made earlier by rolling them around in the bowl of pistachio dust. Transfer them into a container or onto a plate.
6) You can leave them at room temperature or store them in the refrigerator until ready to serve. Enjoy!
*Save any leftover pistachio dust for next week's recipe. Hint: It's a savory dish and it involves salmon.
** I also rolled some of them in black sesame seeds (as seen in the picture)
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