Pistachio Date Chocolate Balls
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These Pistachio Date Chocolate Balls have a sweet, chewy date and pistachio filling coated in dark chocolate. They are just 3 ingredients. Plus, they are vegan and gluten-free.
If you are a pistachio lover, you are going to love these Pistachio Date Chocolate Balls! They are made with just 3 ingredients: dates, pistachios, and dark chocolate.
They have a sticky, chewy, sweet filling made with dates and pistachios. The fillings are encased in a dark chocolate shell and finished with chopped pistachios.
Even better, these balls are gluten-free and vegan-friendly. They come together quickly and make the perfect sweet treat when you want a healthy dessert option or an easy grab-and-go snack!
Ingredients You Need
- Medjool dates. Medjool dates have a soft, chewy texture, are slightly bigger in shape, and are rich in caramel flavor. Due to the sticky and chewy consistency, they hold ingredients together well without added sugar or binders.
- Roasted shelled pistachios. The star ingredient in this recipe! You can use either the unsalted or the salted ones.
- Dark chocolate. To coat the filling.
Storage
You can store these Pistachio Date Chocolate Balls in an airtight container at room temperature for a couple of days. For longer storage, you can also store them in the fridge for 2 weeks or in the freezer for up to three months.
More Pistachio Recipes
- Flourless Pistachio Cake (Gluten-Free, Dairy-Free)
- No-Bake Pistachio Cheesecake
- Crunchy Pistachio Cookies
- Pistachio Snowball Cookies
- Pistachio Madeleines With Pistachio Ganache
Ingredients
- 8 (160 gr) Medjool dates, pitted
- 1/2 cup (65 gr) roasted shelled pistachios
- 1/2 cup (85 gr) dark chocolate
- Roasted shelled pistachios, finely chopped, for topping
Instructions
- Add the pitted Medjool dates and pistachios to a food processor and pulse until the mixture forms a sticky ball.
- Scoop 1 tablespoon of the mixture and roll into balls. Place the balls on a baking sheet or plate lined with parchment paper or silicone mat.
- Place the chocolate in a heat-proof bowl. Melt the chocolate using a double boiler, or a heatproof bowl placed over a pot of simmering water. Stir until melted. You can also melt it in 20-second increment, stirring well between each interval to prevent scorching.
- Dip each ball in the melted chocolate using a skewer or fork. Tap the fork gently on the side of the bowl to let excess chocolate drip off. Use a toothpick to slide the ball off the fork onto a lined plate or baking sheet.
- Immediately top with chopped pistachios before the chocolate sets.
- Let the chocolate coating set before serving.
So simple, but packed with flavors