| For Date Balls | |
|---|---|
| ½ cup | pistachios (raw), shelled |
| 2 tbsp | flax seeds |
| ¼ cup | oats |
| 1 tsp | vanilla extract |
| 1 cup | Medjool dates, pitted (about 11 dates) |
| ¾ tsp | cardamom seeds, ground |
| pinch | sea salt |
| For Garnish | |
| pistachios, crushed | |
| rose petals (optional) | |
Add all ingredients to a food processor and process for 1-2 minutes, or until all ingredients are broken down and mixture sticks together. Scrape down the sides as needed.
Roll mixture between palms into balls, and roll into crushed pistachios and optional rose petals.
Store in the fridge for 1 week, or at room-temperature for 3-4 days.
You can also use a blender if you don’t have a food processor. However, because dates are sticky, you’ll need to use a low speed and scrape down the sides more often.
To give the balls some texture, make sure to pulse just until the mixture comes together and is broken down and crumbly.
