1 cup pistachios
½ cup blanched almonds
1 cup pitted dates (170g), thinly sliced
½ cup desiccated coconut
⅓ cup diced dried apricots
¼ cup crunchy almond spread
2 tbsp cacao powder
2 tbsp maple syrup
- Process ¾ cup of pistachios in a food processor until finely chopped. Transfer to a shallow bowl.
- Place remaining pistachios and almonds in same food processor. Process until finely chopped. Transfer to a large bowl. Add dates, coconut, apricots, almond spread, cacao powder and syrup. Mix until well combined.
- Using wet hands, roll 2 tbsp of mixture into balls. Roll in pistachios to coat. Place on a tray. Refrigerate for 2 hours, or until firm.