Ingredients
8 medjool dates (150g)
125g pistachios
2 tbsp nut butter
1 tsp ground cinnamon
¼ tsp all spice (mixed ground spice - cinnamon, nutmeg, clove)
METHOD
Set 25g pistachios aside for the topping. Then pop all the remaining ingredients in a food processor and pulse until you get a cookie dough consistency, roll into balls. Chop or blend the remaining nuts into small pieces/fine crumb and roll each ball into this for the topping and finishing touches. Pop in fridge to set. These will keep in the fridge for 5 days, enjoy!
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