Low Iodine Pomegranate, Pistachio & Apricot Energy Bites
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Learn more →Ingredients
12 servings
- 1 cup medjool dates, pitted
- ¾ cup dried apricots (unsulfured)
- 1 cup dry-roasted pistachios, unsalted, divided
- 2 tbsp pomegranate molasses
- 3 tbsp fresh mint leaves, finely chopped
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For serving
- ¼ cup pomegranate arils, for rolling (optional)
Instructions
- 1
Line a baking sheet with parchment paper and set aside. Reserve 3 tbsp of the pistachios in a small bowl for rolling; add the remaining pistachios to a food processor and pulse 6–8 times until coarsely chopped — pieces should be roughly pea-sized, not a fine powder.
- 2
Add the medjool dates, dried apricots, pomegranate molasses, mint, cinnamon, ginger, and salt to the food processor with the chopped pistachios. Process in 10-second bursts, scraping down the sides between pulses, until the mixture comes together into a sticky, cohesive mass that holds its shape when pressed — about 30–45 seconds of total processing time.
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