Apricot Pistachio Bliss Balls
Chewy, tangy dried-apricot bites flecked with green pistachios — jewel-bright and full of the dried-fruit sweetness beloved across the old Silk Road kitchens.
Why you'll love this recipe
- An old world recipe, made the way it always was
- Not one spoon of refined sugar
- No baking required
- Naturally gluten free
- Makes enough for 16
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 cup (150 g) dried apricots (no sulfur/sugar), soaked 10 min if firm
- 1/2 cup (80 g) Medjool dates, pitted
- 3/4 cup (90 g) shelled pistachios
- 1/2 cup (50 g) rolled oats or coconut
- 1 tsp orange zest, pinch cardamom, pinch salt
- Extra chopped pistachios for rolling
How to make it
Pulse pistachios and oats to crumbs; set a little aside.
Add apricots, dates, orange zest, cardamom and salt; process to a sticky dough.
Roll into 16 balls.
Roll in chopped pistachios to coat.
Chill 20 minutes. Keep refrigerated.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Apricot Pistachio Bliss Balls
Chewy, tangy dried-apricot bites flecked with green pistachios — jewel-bright and full of the dried-fruit sweetness beloved across the old Silk Road kitchens.
Ingredients
- 1 cup (150 g) dried apricots (no sulfur/sugar), soaked 10 min if firm
- 1/2 cup (80 g) Medjool dates, pitted
- 3/4 cup (90 g) shelled pistachios
- 1/2 cup (50 g) rolled oats or coconut
- 1 tsp orange zest, pinch cardamom, pinch salt
- Extra chopped pistachios for rolling
Instructions
- Pulse pistachios and oats to crumbs; set a little aside.
- Add apricots, dates, orange zest, cardamom and salt; process to a sticky dough.
- Roll into 16 balls.
- Roll in chopped pistachios to coat.
- Chill 20 minutes. Keep refrigerated.
