Pistachio Balls

Pistachio Date Truffles (Makes 18–20 balls) Ingredients - ½ cup soft Medjool dates (about 6–7 dates, pitted) - ¼ cup 100% pistachio paste - ¾ cup raw cashews - 1–2 tbsp thick canned coconut cream - 1 tsp vanilla extract - ¼ tsp fine sea salt Chocolate Coating - 1 cup dark chocolate, melted - 2–3 tbsp finely chopped pistachios - Flaky sea salt Instructions 1. If the dates aren't very soft, soak them in warm water for 5–10 minutes, then drain and pat them dry. 2. Blend the dates, cashews, pistachio paste, coconut cream, vanilla, and sea salt until a thick dough forms. It should hold together when pressed between your fingers. 3. If the mixture is too sticky, add 1–2 tablespoons of extra cashews and blend again. 4. Chill for 1 hour. 5. Roll into 18–20 balls. 6. Freeze for 15 minutes. 7. Dip in melted dark chocolate. 8. Sprinkle with chopped pistachios and a pinch of flaky sea salt. 9. Refrigerate until the chocolate is set. Store in the refrigerator for up to 1 week, or freeze for up to 2 months. Another option https://www.instagram.com/reel/DZ-M6zRx5Z7/?igsh=bjk0MGZhdXlyeDJj

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