Coconut Pistachio Bites

Coconut Pistachio Bites

When I’m traveling, on-the-go snacks are a must. I am rarely wowed by the snack options offered at an airport or convenience store. I’d much rather have control over my snacks and just pack my own. I usually travel with an assortment of fruit, nuts, crackers and dips, bars, and sometimes even salads.

I don’t think I could say that I travel “a lot” but I do travel back to the east coast a couple times a year. We also take lots of day and weekend trips in our area. That being said, I think I am pretty good at packing snacks and doing my best to stay healthy while traveling. You can read more healthy tips for traveling here before you take your next trip.

Bars are easy to pack and super portable but they are also really easy to make (either in bar or bite form) and require very few ingredients. While I did make a batch of Chocolate Cherry Bites for our most recent trip, I also wanted something slightly less sweet as an alternative option so I started playing around in the kitchen.

Pistachios are great for boosting energy, improving metabolism, and aiding skin and eye health. They also happen to be an entertaining snack if you enjoy shelling the nuts. Personally, I think it’s super fun to sit around a table with friends picking at a bowl of pistachios. (I can’t be the only one who thinks that is fun, right?) They are a lovely snack on their own (and have a great combo of protein, fat, and fiber!) but combine them with coconut and dates and you’ve got a winning combo.

Pack these in your kids’ lunches for camp or school, stash a few in your purse for those hangry moments when you are out doing errands, or toss them in the car for your next road trip. These bites are very portable and will last about two weeks…if you don’t eat them all before then!

Enough rambling. Let’s get into the kitchen for this no-bake, 5-ingredient snack to help keep the munchies at bay and make your day just a little more exciting.



 

Coconut Pistachio Bites
Makes 10-12

Ingredients
4 medjool dates, pits removed
⅓ c rolled oats
⅓ c raw pistachios, shelled
Pinch of salt
2 TBSP of shredded, unsweetened coconut

 

Directions

Place dates, oats, pistachios and sea salt in a food processor and pulse until well-combined and a dough ball starts to form (about 1-2 minutes). Using your hands, roll dough into 1” balls and then roll in shredded coconut to cover. Place in a glass dish or on a cookie sheet in the refrigerator (optional) or eat immediately. Best if stored in refrigerator and should last about a week.

 

White Bean Hummus

White Bean Hummus

July Roundup

July Roundup