Pistachio Butter Bites Recipe

Delicious pistachio butter bites with a pistachio butter and date centre, made with just six ingredients.  

The centre is buttery soft and chewy at the same time, but will firm up if you opt to store them in the fridge.  

You May Also Enjoy: Pistachio Chocolate Energy Balls

Nutritional Information  

Each bite contains 162 calories, 3g of protein and 2g of protein. You’ll also get over 10% of the recommended daily amount of vitamins B6 and K per bite.  

Ingredient Choices and Substitutions  

I made my own pistachio butter filling for this recipe, but you can use a store bought pistachio butter to speed the process up and skip the first couple of steps. The maple syrup can be swapped for any other liquid sweetener of your choice, like agave.  

How to store and keep 

Store in an airtight container and keep somewhere cool, they do not need to be refrigerated unless you live in a particularly warm climate. They’ll keep for 7-10 days. 

Pistachio Butter Bites  

Soft and chewy pistachio butter bites coated in dark chocolate and dusted with ground almonds.  

This recipe is gluten free, dairy free and vegan friendly. They can be soy free depending on the ingredients in your chocolate. This recipe does contain nuts.  

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Pistachio Butter Bites

Soft and chewy pistachio butter bites coated in dark chocolate and dusted with ground almonds.

Course Dessert, Snacks

Cuisine American

Keyword Pistachio Butter Bites

Prep Time 20 minutes

Total Time 20 minutes

Servings 8

Calories 162 kcal

Ingredients

• 100 g pistachios shelled
• 100 g dates
• 1 tbsp maple syrup
• 60 g dark chocolate chips
• 2 tsp coconut oil
• 1 tbsp ground almonds

Instructions

1. Preheat oven to 170c. Add pistachios to a baking tray and roast for 8-10 minutes. Line a baking tray with greaseproof paper and set aside.
2. Add pistachios to a food processor or blender and mix until you get pistachios butter. This may take a while depending on the strength of your appliance.
3. The pistachio butter doesn’t need to be completely smooth, but when it becomes a paste, add the dates and maple syrup to a food processor (Along with the pistachio butter if you mixed it in a blender) and mix again until the mixture becomes sticky and easy to compress into balls.
4. Shape the mix into eight balls.
5. Melt your chocolate and coconut oil in a glass bowl over a pan of boiling water. Once melted, dip and roll each ball in the chocolate to coat and place each ball on your lined tray.
6. Finally, sprinkle the ground almonds over each ball, then place in the fridge to set.

Serve and enjoy!

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