Well hey there! Since I have you here, why don’t you say hello to your new favorite bite-sized snack! Bliss balls, energy bites, no-bake bites, whetever you call them- they are the King (or Queen!) of the snackin’ world and I am so on board. Let me tell you just a few reasons why… other than the fact they are absolutely delicious.
☆ They are no-bake, which means less time in the kitchen for you, AND you get to eat them right.away!
☆ They are naturally sweetened! That’s right! No added sugars here!
☆ You literally combine your ingredients, stir, roll, and eat.
☆ They are actually filled with nutrients! That’s right! trick those tiny humans of yours wink
☆ Most recipes only require 10 ingredients or less, and these Lemon Pistachio Date Bites are no exception!
So you may have noticed that I mentioned there were less than 10 ingredients in these Lemon Pistachio Date Bites. As a matter of fact, there’s only EIGHT ingredients (cue crowd cheering noise)! But before we dive into the ingredient list, I want to take a moment and brag about one ingredient in particular. One that has completely changed the game for me on many levels in my gluten-free life. Almond flour!
I’m not sure if you are aware, but gluten-free desserts can be challenging to make! Well, at least for me. But back to almond flour. So almond flour is an amazing flour substitute. I use it in my waffles, in my macarons, and brownies to name a few. I feel like it gives my bakery a light and airy texture, as gluten-free baked goods can be a bit dense. This recipe doesn’t call for baking, so that’s an added bonus to almond flour- to know you can eat it raw! I told you it’s uh-mazing. For this particular recipe, I used Bob’s Redmill Superfine Almond Flour and I was so fortunate enough to have them gift it to me. I have used their almond flour in the past, so I was super excited and so so grateful! It was the perfect texture as it’s ground super fine. Almond flour is a great low-carb option for your baked (or non-baked) goods, and I’ve even used it in place of breadcrumbs!
You’ll have to be careful when you make these, because I think I ate a couple before I even finished rolling the rest… so I am giving you fair warning now. I am so smitten with these Lemon Pistachio Date Bites that I think I will make another batch today! (because I already ate them all before posting this recipe… like days ago gasp).
They make a great grab-n-go breakfast, the perfect snack, and they are just sweet enough to be dessert too. Now what 8-ingredient, 15-minute recipe do you know of that can be breakfast, a snack, or dessert?! Well, happy Lemon Pistachio Day to you- I think they deserve their own day like #nationaldoughnutday. Now go get your bite on.
Food To Live PISTACHIOS
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Raw, No Shell.
Naturally raw with no shell California pistachios. For those who like as many nutrients as possible. What a gourmet's treat! You never have to worry about the shells. A one-ounce serving of pistachios equals 49 nuts -- more nuts per serving than any other nut and contains more than 10% of the Daily Value for dietary fiber, vitamin B-6, thiamin, phosphorus and copper. You can get more dietary fiber from a serving of pistachios than a 1/2 cup of broccoli or spinach.
Viva Naturals Organic Extra Virgin Coconut Oil, 32 Ounce
Sourced From Fresh Coconuts for Added Potency - Our oil is sourced from coconuts grown in the fertile volcanic soil of the Philippines. The soil imbues our oil with compounds that support skin, hair, and immunity
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Rodelle Organics Pure Almond Extract, 2 Ounce
Our Organics Almond Extract is used by culinary professionals and home cooks alike. It's versatile uses makes it a kitchen staple.
It is Gluten Free, Kosher Certified, and Organic.
We take pride in making sure all of our products are made with the highest quality ingredients possible.
Lemon Pistachio Date Bites
- 1 cup pistachios
- 1.5 cups almond flour (I used Bob's Redmill)
- 10 dates (pitted)
- 1/2 tsp almond extract
- 1 tbsp coconut oil (melted)
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- ~1/2 cup shredded coconut (for rolling)
Pulse your pistachios in your food processor/blender until you have pistachio pieces. Add those to a medium/large bowl
Add the pitted dates, lemon juice, coconut oil and almond extract to your food processor/blender and blend until smooth. Add this mixture to the same bowl as your pistachios
Add the almond flour and lemon zest to the same bowl and using your hands, mix to combine
Roll into medium sized balls (I used approximately 1 tbsp of batter per ball), set aside
Pour your coconut into a bowl and roll each ball in the coconut until coated
Store in your fridge (if you have any leftover!)