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We make a lot of date balls around here, so this week I decided to change things up by using pistachios as the base. The flavor is delicious! They are not quite as green in the middle as I hoped, but the pistachio flavor is the star of the show.
I decided to take them one step further by adding crispy rice cereal for a little crunch. (This is inspired by the crispy center of a Dubai chocolate bar!)
Whether you’re looking for a chocolate-pistachio treat or a healthy snack for the week ahead, I hope you’ll love this easy no-bake recipe. It’s gluten-free, dairy-free, and totally delicious.
Date and Pistachio Balls Ingredients
- Medjool Dates. Shop for dates in the produce section of your grocery store, not the bulk bin, for the juiciest fresh dates. They should be squishy and easy to split apart with your fingers to remove the pits.
- Pistachios. I use salted, shelled pistachios for this recipe because they are the easiest variety to find. If you use unsalted pistachios, you may want to add a little extra salt to the mixture to help balance the sweetness.
- Crispy Rice Cereal. If you need a gluten-free recipe, don’t use Rice Krispies® brand cereal. (It contains malt flavoring and is not gluten-free.) Brands that are gluten-free will clearly say so on the packaging! I used Whole Foods 365 brand brown rice cereal when making these.
- Dark Chocolate Chips. You can use any chocolate chips you have at home for the chocolate coating. The darker the chocolate, the less sweet these will be. (My kids like them in semi-sweet chocolate.) If you need a dairy-free recipe, use a brand like Enjoy Life, which is allergy-friendly.
How to Make Pistachio Date Balls
Step 1:
Add the shelled pistachios to a large food processor fitted with an S-blade. Secure the lid and process until the pistachios are finely ground, about 60 seconds.
Then add the pitted dates and rice cereal. Secure the lid on the food processor and process again until the mixture sticks together when pressed between your fingers. (It will still look crumbly, but once it sticks together, it’s done!)
This will take anywhere from 1 to 2 minutes. Stop and scrape down the sides of the machine as needed. Be careful not to over-process date nut balls, as they can become greasy to work with. (The nuts start to release oil from over-blending eventually, as if you’re making nut butter.)
Step 2:
Once the mixture sticks together when pressed between your fingers, use a cookie scoop or a tablespoon to portion it. Roll each ball between your hands, then place it on a parchment paper-lined pan or plate.
Repeat until you’ve made approximately 15 balls. (You may wind up with slightly more or less, depending on how heaping your scoops are.) Place the pan in the freezer to chill while you move on to the next step.
Step 3:
For chocolate-coated pistachio balls, create a double-boiler by filling a small saucepan with an inch of water. Bring that to a boil over medium-high heat, then arrange a heat-safe bowl on top of the saucepan. (It should fit snugly on top!)
Pour the chocolate chips into that heat-safe bowl and wait 2 minutes. They should start to look shiny as they warm up from the steam below. Then stir well until the chocolate is melted.
Turn off the heat, then remove the balls from the freezer. Use a spoon to coat each ball, one at a time, in a thin layer of melted chocolate.
Return the chocolate-coated balls to the parchment-lined pan to cool. While the chocolate is still warm, you can sprinkle some finely chopped pistachios on top or a pinch of flaky salt. Once you’ve coated all the balls, place the pan in the freezer for 10 minutes to ensure the chocolate sets.
Pistachio Ball Serving Tips
As soon as the chocolate is firm, these balls are ready to serve. You can serve them at room temperature for a softer center, or keep them refrigerated for a firmer texture.
Storage Tip: For the best shelf life, I recommend storing these in an airtight container in the fridge. They should keep well for up to a month when chilled.
Crispy Pistchio Balls (Healthy Dubai Chocolate)
Ingredients
- 1 cup shelled pistachios (I use salted ones)
- 1 cup Medjool dates (pitted)
- 1 cup crispy rice cereal (gluten-free, if needed)
- ⅔ cup dark chocolate chips
Instructions
- Add the shelled pistachios to a large food processor fitted with an S-blade. Secure the lid and process until the pistachios are finely ground, about 60 seconds.
- Then add the pitted dates and rice cereal. Secure the lid on the food processor and process again until the mixture sticks together when pressed between your fingers. (It will still look crumbly, but once it sticks together, it's done!)
- Use a cookie scoop or a tablespoon to make balls, then roll each ball between your hands. Place them on a parchment paper-lined pan or plate. Repeat until you've made approximately 15 balls. (You may wind up with slightly more or less, depending on how heaping your scoops are.) Place the pan in the freezer to chill.
- Fill a small saucepan with an inch of water. Bring that to a boil over medium-high heat, then arrange a heat-safe bowl on top of the saucepan. (It should fit snugly on top!) Pour the chocolate chips into the bowl and let them sit for 2 minutes. They should start to look shiny as they warm up from the steam below. Then stir well until the chocolate is melted.
- Turn off the heat, then remove the balls from the freezer. Use a spoon to coat each ball, one at a time, in a thin layer of melted chocolate. Return the chocolate-coated balls to the parchment-lined pan to cool. While the chocolate is still warm, you can sprinkle some finely chopped pistachios on top, or a pinch of flaky salt. Once you've coated all the balls, place the pan in the freezer for 10 minutes to ensure the chocolate sets. Then they are ready to eat!
Notes
Nutrition
More Recipes to Try
- Pistachio Latte (dairy-free!)
- Vegan Pistachio Ice Cream
- Almond Flour Biscotti
- Dairy-Free Coffee Ice Cream
If you try these pistachio balls, please leave a comment and star rating below to let me know how you like them.
