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½ cup Lucky Natural Pistachios
½ cup sunflower seeds
½ cup shredded coconut
10 fresh dates, pitted
2 tsp matcha powder
2 Tbsp coconut oil
¼ cup Lucky Diced Pistachios
1. Place all ingredients except the diced pistachio into your food processor and blend well. You will need to stop half way and scrape down the sides so you dont miss any bits.
2. Once everything is chopped finely and the mix feels moist roll into balls around 1 Tbsp each in size.
3. Place diced Pistachio into a shallow dish. Roll each ball in the nuts, pressing to help stick.
4. Store in an air tight container in the fridge (up to 5 days) or freezer (up to 3 months). In colder weather these store well for a 1-2 days in the pantry or in a lunch box.
Recipe by @panaceas_pantry.
1. Place all ingredients except the diced pistachio into your food processor and blend well. You will need to stop half way and scrape down the sides so you dont miss any bits.
2. Once everything is chopped finely and the mix feels moist roll into balls around 1 Tbsp each in size.
3. Place diced Pistachio into a shallow dish. Roll each ball in the nuts, pressing to help stick.
4. Store in an air tight container in the fridge (up to 5 days) or freezer (up to 3 months). In colder weather these store well for a 1-2 days in the pantry or in a lunch box.
Recipe by @panaceas_pantry.
1. Place all ingredients except the diced pistachio into your food processor and blend well. You will need to stop half way and scrape down the sides so you dont miss any bits.
2. Once everything is chopped finely and the mix feels moist roll into balls around 1 Tbsp each in size.
3. Place diced Pistachio into a shallow dish. Roll each ball in the nuts, pressing to help stick.
4. Store in an air tight container in the fridge (up to 5 days) or freezer (up to 3 months). In colder weather these store well for a 1-2 days in the pantry or in a lunch box.
Recipe by @panaceas_pantry.
