Instructions

• Place the pistachios into a food processor and blitz to break down into small pieces and transfer to a large bowl.
• Now add the dates, lime juice, coconut oil and almond extract to the food processor and blend until smooth. Add this mixture to the pistachios along with the almond flour and lime zest. Using your hands, mix well to combine.
• Divide and roll the mixture into 12 balls, then roll each ball in the desiccated coconut.
• Store in an airtight container in the refrigerator for up to 2 weeks.