Low-Carb Date and Pistachio Bites Recipe

Reach for our naturally-sweetened low-carb date and pistachio bites next time you're looking for a tasty, satisfying and nutritious sweet treat.

📝 Ingredients

• 1 cup whole pitted dates
• 1/2 cup + 1 1/2 tablespoons raw unshelled pistachios, divided
• 1/3 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 1/2 tablespoons unsweetened coconut flakes
• 1/2 tablespoon unsweetened cocoa powder

👨‍🍳 Instructions

1. 1Place the dates in a heat-proof bowl and pour hot water over them. Let them soak for 10 minutes.
2. 2Meanwhile, heat a dry skillet over medium (don't use a non-stick pan).
3. 3Place the pistachios in the pan to toast, stirring or shaking the pan frequently for even browning, for 6-8 minutes until fragrant.
4. 4Transfer 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. 5Drain the dates and process them in the food processor until they form a paste.
6. 6Add the almond flour, honey, turmeric, lemon zest, lemon juice, salt, and pepper and process until combined, scraping the sides as needed.
7. 7Return the pistachios (except for those reserved for topping) to the food processor and pulse until just evenly distributed.
8. 8Form 16 balls using about 1 tablespoon of the mixture for each.
9. 9Place the reserved pistachios, coconut flakes, and cocoa powder in three separate small bowls.
10. 10Roll 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. 11Refrigerate for about 30 minutes until firm before serving. Store in the refrigerator for up to 1 week or in the freezer for 3 months.