Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pistachio Energy Balls
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- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 12 to 15 energy balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 111
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 64 mg
These healthy snacks are made for pistachio lovers. A quick pistachio butter is loaded with dates, oats, honey and coconut, then rolled in chopped pistachio for a delicious nutty crunch.
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 12 to 15 energy balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 111
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 64 mg
Ingredients
Directions
- Preheat the oven to 375˚ F. Spread the pistachios on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Immediately transfer to a food processor and pulse until finely chopped. Remove and set aside 2 tablespoons of the chopped pistachios for coating.
- Add the vegetable oil and a big pinch of salt to the remaining pistachios in the food processor. Process, scraping down the sides as needed, until the pistachios start to clump, then continue processing until creamy and smooth, up to 10 minutes total.
- Scrape the pistachio mixture into a medium bowl and add the oats, dates, coconut and honey. Beat with a mixer on medium-high speed until combined.
- Roll the mixture into 3/4- to 1-inch balls (you should get 12 to 15 balls). Roll in the reserved chopped pistachios. Set on a plate and refrigerate until firm, about 30 minutes.
