No Bake Cocoa Nibs Pistachio Cookies
By Sandra Dusza
Yield
12 servings
Ingredients
125g salted American pistachios
225 g dates, pitted
125 g almond butter
1 tsp vanilla extract
2 tbsp cocoa nibs
50 g each dark chocolate, white chocolate
1 tsp coconut oil
Instructions
Finely grind 110 g pistachios, dates, almond butter and vanilla extract in a food processor. Add the cacao nibs and incorporate. Form cookies from the mixture and place them on a baking tray lined with baking paper.
Roughly divide the chocolate and melt it with 1/2 teaspoon of coconut oil in a water bath or in the microwave. Chop the remaining pistachios. Spread the chocolate mixture over the cookies and sprinkle with the pistachios.
American Pistachio Growers
American Pistachio Growers (APG) is a non-profit trade association representing over 800 grower members in California, Arizona, and New Mexico.
