These delicious pistachio cream energy balls literally take 15 minutes to make and are such a nourishing snack to have ready whenever you need them.

Perfect for when you’re rushing out the door but need something substantial, that 3pm energy dip, or just when you fancy something sweet but want to feel good about it.

I love making energy balls – having one with my morning coffee, as an afternoon pick-me-up, or when I need a quick energy boost – but I really enjoyed making this pistachio variation. The pistachio cream gives them this lovely creamy texture, and the dates make them naturally sweet without any refined sugar.

I picked up a jar of pistachio cream on my recent visit to Sicily, however you’ll get it in most UK supermarkets now and I spotted it in M&S food hall yesterday too. 

These energy balls keep for a week (but usually gone in half that time). The coconut oil helps them hold together perfectly.

Makes 8 balls | Prep time: 15 minutes

Ingredients

• 100g pitted dates
• 3 tablespoons pistachio cream
• 2 tablespoons vanilla protein powder
• 2 tablespoons mixed seeds (I used Lynwood’s milled flaxseed, sunflower, pumpkin, chia seeds & goji berries)
• 2 tablespoons chopped dried apricots
• 1 tablespoon rolled oats
• 3 tablespoons melted coconut oil
• Pinch of sea salt
• Optional for coating: 2-3 tablespoons finely chopped pistachios

Method

1. Prep the dates: If your dates are quite firm, soak them in warm water for 10 minutes to soften, then drain.
2. Blend the base: Add dates to a food processor and pulse until they form a rough paste.
3. Add wet ingredients: In a bowl add the pistachio cream and melted coconut oil to the date mix. Mix until well combined.
4. Mix in dry ingredients: Add protein powder, seeds, dried fruit, oats, and salt. Mix until everything comes together into a sticky dough.
5. Roll the balls: Using your hands, firmly roll the mixture into 8 walnut-sized balls, packing them tightly.
6. Optional coating: Roll each ball in finely chopped pistachios while still soft, pressing gently to help them stick.
7. Final chill: Place on a plate and refrigerate for at least 30 minutes to firm up properly.

Storage

Store in an airtight container in the fridge for up to one week. Perfect for grab-and-go breakfasts!