Servings: 16 balls
Prep time: 15 minutes
Chilling time: 30 minutes
Ingredients
- 180 g (2 cups) quick-cooking rolled oats
- 120 g (1 cup) unsalted, shelled pistachios
- 125 ml (½ cup) pistachio butter or almond butter
- 80 ml (⅓ cup) maple syrup
- 5 ml (1 tsp) vanilla extract
- 1 ml (¼ tsp) salt
- 90 g (½ cup) white chocolate chips
- 30 g (¼ cup) unsalted pistachios, coarsely chopped
Preparation
- Place the rolled oats and 120 g (1 cup) of pistachios in the bowl of a food processor. Pulse until the mixture has a fine texture, leaving a few small pieces of pistachio intact.
- Add the pistachio butter, maple syrup, vanilla, and salt. Mix until the mixture is smooth and begins to hold together. If it’s too dry, add a little maple syrup or pistachio butter.
- Add the white chocolate chips and pulse a few times to incorporate them without crushing them too much.
- Use your hands to shape the mixture into 16 balls, then roll them in the chopped pistachios.
- Refrigerate for at least 30 minutes before serving.
- Store in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 2 months.
