These might be the yummiest energy balls I’ve ever made.

I made these mini treats for my friend Ann’s Valentine’s yoga class - as a post-yoga mindful snack. I wanted them to embody all the romance and gushiness you’d expect from Valentine’s day, and to taste as exquisite as they looked.

And I think I succeeded.

Floral with cardamom, citrus and salty notes - with the slight sweetness of dates and buttery goodness of toasted walnuts and pistachios - this energy ball made me wonder where it had been my whole life.

Even my husband (who does not shy away from “feedback”) thought they were my best work.

This recipe is:

Heart-healthy: Walnuts contain omega-3 fats which are anti-inflammatory, pistachios have shown to be helpful for blood pressure regulation, roses contain potent antioxidants that lower oxidative stress. Perfectly themed for Valentine’s Day!

Blood-sugar balancing: Loaded with whole-food fats (walnuts, pistachios and coconut) and lightly sweetened with fiber-packed dates, they’re a wholesome and satiating treat, minus the sugar rush.

Luscious: They’re beautiful and sexy and make the perfect date for Valentine’s day.

I hope you love them.

xox, Mux

Recipe: Pistachio, Walnut & Rose Luscious Love Balls

Makes ~16 tablespoon-size balls | Gluten-free | Vegan

EQUIPMENT:

Food processor (see note)
Baking tray/sheet
Parchment paper
Mortar and pestle OR spice grinder
Measuring cups and spoons

INGREDIENTS:

1 cup raw, unsalted walnuts
1 cup raw, unsalted shelled pistachios (removed from shell)
6 large dates, or 13 small dates, pitted
¼ cup dried, unsweetened coconut
30 cardamom pods (or ~2 teaspoons ground cardamom)
1 tablespoon dried rose petals
zest of 1 orange
⅛ teaspoon sea salt

For garnish:

handful of raw, unsalted shelled pistachios (removed from shell)
1-2 tablespoons dried rose petals
pinch of sea salt

INSTRUCTIONS:

Preheat the oven to 325F and line your baking sheet with parchment paper.
Once preheated, toast the walnuts and pistachios in the oven for approximately 8-10 minutes, stirring once halfway through (keep an eye on them to make sure they don’t burn). Then remove them from the oven and let cool completely.
While the nuts are toasting, prep the remaining ingredients.
Split open the cardamom pods and grind the seeds into a fine powder using a mortar and pestle or spice-grinder.
Throw the cardamom, pitted dates, dried rose petals, coconut, walnuts, pistachios and sea salt into a food processor.
Pulse until the ingredients crumble, then continue to process until the mixture starts sticking together - for roughly 10 minutes. You don’t want it to turn into paste or nut-butter, so keep scraping down the sides of the food processor.
The mixture should stick together when you press a little quantity between your fingers.
Once it's sticky enough, transfer the mixture to a large bowl. Using a tablespoon-size measuring spoon or a melon baller, scoop a small quantity of the mixture onto your hands, then roll into balls. This will make approximately 16 tablespoon-size balls.
Make the garnish (optional): Using your mortar & pestle (or knife), roughly smash or chop a handful of pistachios and mix with 1-2 tablespoons of dried rose petals and a pinch of sea salt. Roll the balls in this mixture so they’re coated evenly.
Store the balls in an airtight container in the fridge, and enjoy within 10 days.

NOTES:

I use a heavy-duty Cuisinart food processor which makes this recipe a breeze. A hand-chopper might work too but will take longer to get the texture you need. If you only have a hand chopper, you can add coconut oil or any nut/seed butter to the mixture to get it to stick.

Pistachio, Walnut & Rose Luscious Love Balls