Low-Carb Date and Pistachio Bites Recipe
Prep Time:
23 minutes
Cook Time:
8 minutes
Servings:
16 Bites
Ingredients
  • 1 cup whole pitted dates
  • ½ cup + 1 ½ tablespoons raw unshelled pistachios, divided
  • ⅓ cup almond flour
  • 1 tablespoon honey
  • 1 teaspoon turmeric
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 ½ tablespoons unsweetened coconut flakes
  • ½ tablespoon unsweetened cocoa powder
Directions
  1. Place the dates in a heat-proof bowl and pour hot water over them. Let them soak for 10 minutes.
  2. Meanwhile, heat a dry skillet over medium (don't use a non-stick pan).
  3. Place the pistachios in the pan to toast, stirring or shaking the pan frequently for even browning, for 6-8 minutes until fragrant.
  4. Transfer the pistachios to a food processor and process them until finely chopped. Measure out 1 ½ tablespoons of pistachios and set aside. Remove the rest of the pistachios from the food processor and set aside.
  5. Drain the dates and process them in the food processor until they form a paste.
  6. Add the almond flour, honey, turmeric, lemon zest, lemon juice, salt, and pepper and process until combined, scraping the sides as needed.
  7. Return the pistachios (except for those reserved for topping) to the food processor and pulse until just evenly distributed.
  8. Form 16 balls using about 1 tablespoon of the mixture for each.
  9. Place the reserved pistachios, coconut flakes, and cocoa powder in three separate small bowls.
  10. Roll 4 of the balls in the pistachios, 4 in the coconut flakes, and 4 in the cocoa powder until evenly coated. Leave the remaining 4 plain.
  11. Refrigerate for about 30 minutes until firm before serving. Store in the refrigerator for up to 1 week or in the freezer for 3 months.