Loading...

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a food processor, combine the pitted Medjool dates, shelled pistachios, and sea salt. Process until the mixture forms a cohesive, slightly crumbly dough. It should stick together when pressed.

Roll the dough into approximately 1-inch balls. Place them on the prepared baking sheet, leaving about 1 inch between each cookie.

Using your thumb or the back of a small spoon, create an indentation in the center of each cookie ball.

Bake the cookies for 12-15 minutes, or until lightly golden brown around the edges. Remove from the oven and let them cool completely on the baking sheet.

Once the cookies are completely cool, fill each indentation with about 1 teaspoon of pistachio butter or cream.

Melt the dark chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or in a double boiler. If desired, stir in the coconut oil for a smoother consistency.

Drizzle the melted chocolate over the pistachio filling in each cookie. Allow the chocolate to set before serving. You can place them in the refrigerator for a few minutes to speed this up.


Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a food processor, combine the pitted Medjool dates, shelled pistachios, and sea salt. Process until the mixture forms a cohesive, slightly crumbly dough. It should stick together when pressed.

Roll the dough into approximately 1-inch balls. Place them on the prepared baking sheet, leaving about 1 inch between each cookie.

Using your thumb or the back of a small spoon, create an indentation in the center of each cookie ball.

Bake the cookies for 12-15 minutes, or until lightly golden brown around the edges. Remove from the oven and let them cool completely on the baking sheet.

Once the cookies are completely cool, fill each indentation with about 1 teaspoon of pistachio butter or cream.

Melt the dark chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or in a double boiler. If desired, stir in the coconut oil for a smoother consistency.

Drizzle the melted chocolate over the pistachio filling in each cookie. Allow the chocolate to set before serving. You can place them in the refrigerator for a few minutes to speed this up.
