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–+ servings
Ella Cooks

Super Easy Pistachio Chocolate Energy Bites

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All the luxe, nutty-chocolate vibe of a Dubai pistachio bar. Chewy oats and creamy nut butter give a soft, satisfying base; chopped toasted pistachios recreate that emerald crunch; and dark chocolate brings the deep cocoa hit. A drizzle of honey (or maple) ties it together with a glossy, slightly floral sweetness. They’re quick, no-bake, portable and perfect for a mid-afternoon pick-me-up or a pre-workout nibble.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 12 bites
Course: Snack
Calories: 133
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 90 g rolled oats 1 cup
  • 120 g natural peanut or almond butter about ½ cup
  • 42 g runny honey 2 tbsp — or 2 tbsp maple syrup for vegan option
  • 60 g shelled pistachios lightly toasted and roughly chopped
  • 40 g dark chocolate 70% cocoa, finely chopped (or chocolate chips)
  • 20 g chia or flax seeds 2 tbsp — optional, for texture and fibre
  • ½ tsp vanilla extract optional
  • Pinch of flaky sea salt

Equipment

  • Mixing bowl
  • Spoon or spatula
  • Baking sheet or plate lined with parchment
  • Small cookie scoop or tablespoon for portioning (optional)

Method
 

  1. Toast pistachios (quick): Heat a dry frying pan over medium heat, add pistachios and toast for 1–2 minutes, shaking or stirring, until fragrant. Remove and cool.
  2. Combine wet ingredients: In a large bowl stir together nut butter, honey (or maple) and vanilla until smooth. If your nut butter is very stiff, warm it slightly first.
  3. Add dry ingredients: Add the oats, chia (if using), a pinch of salt and half the chopped pistachios to the bowl. Fold until a sticky, pliable dough forms. If it seems too dry, add a teaspoon of water or extra nut butter; if too wet, add 1–2 tbsp oats.
  4. Stir in chocolate & remaining pistachios: Fold through the chopped dark chocolate (it will soften a little) and the rest of the pistachio pieces so there are visible green flecks.
  5. Shape: Using slightly damp hands (this helps stop sticking), roll tablespoonfuls of mixture into tight balls. Aim for 12–14 even bites. Place on the lined tray.
  6. Chill to firm: Refrigerate for at least 15 minutes to set. If you like them firmer, chill 30 minutes.
  7. Finish (optional): For extra glamour, drizzle with melted dark chocolate and sprinkle a few crushed pistachios on top. Serve chilled.

Nutrition

Calories: 133kcalCarbohydrates: 12gProtein: 5gFat: 8.3gFiber: 3g

Notes

Storage
Keep in an airtight container in the fridge for up to 10 days.
Freeze in a single layer for 1 hour, then transfer to a freezer-safe bag - they keep for up to 3 months. Defrost in the fridge or eat straight from the freezer if you like them extra firm.
  • Vegan: Use almond or peanut butter + maple syrup. Use dairy-free dark chocolate.
  • Nut-free: Swap nut butter for sunflower-seed butter and pistachios for roasted pumpkin seeds (pepitas).
  • Protein boost: Add 1–2 tbsp whey or plant protein powder; may need a splash more liquid.
  • Middle-Eastern twist: Add ½ tsp ground cardamom and a few dried rose petals for garnish.
  • Roll them: Press the balls into extra crushed pistachios, cocoa powder, or desiccated coconut for varied finishes.

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