Ingredients

• Ingredients Scale 1x2x3x Date Paste 1 cup medjool dates, pitted and chopped (about 11 – 12 dates) 1/4 cup water (or pure maple syrup) 1 tablespoon chia seeds, hemp hearts or flaxseed meal 1/2 teaspoon cardamom (or cinnamon), optional pinch of mineral salt Fold-Ins 1 1/2 cups rolled oats 1 cup unsalted pistachios (lightly salted ok too) 1 cup cranberries (dried or fresh chopped) 1/4 cup semi-sweet chocolate chips, cacao nibs, or a dark chocolate bar chopped into small pieces

Preparation

• Instructions Paste: Place dates, water (or maple syrup), seeds of choice, optional spice and salt into the bowl of a food processor or high speed blender. Process until it becomes a paste like consistency, stopping to scrape down the sides as needed to push the ingredients down. Mix: In a medium size mixing bowl, combine the oats, pistachios, cranberries and chocolate chips, add in the date paste and mix well. Roll: Using a tablespoon measuring spoon, scoop up rounded tablespoons and roll into bite size balls. This mixture is somewhat loose and will need to be packed well into ball shapes. It helps to rinse your hands after every few balls, leaving a little moisture on your hands, to remove any excess date paste (otherwise it gets to be messy and the balls don’t roll as well). Makes about 16 – 18 Store: Keep in the refrigerator in an airtight container for up to 1 week. For longer storage, keep in the freezer for up to 2 – 3 months. Let thaw before eating.