Moruga Pistachio Coconut Balls

INGREDIENTS (for about 8 balls):

• 0.5 cup (73g) pistachios
• 0.5 cup (50 g) grated coconut
• 1 tbsp coconut oil, melted
• 1 tbsp agave syrup
• 1 Medjoul date
• 1/3 cup (about 3-4 squares) Moruga Cacao

PREPARATION:

1. Place the pistachios, coconut flakes, coconut oil, agave syrup and dates in a high speed blender. Mix everything well until you get a uniform mass.
2. Scoop out some of the mass with a spoon, press together with your hands and form small balls.
3. Melt the Moruga cacao in a water bath and fill it into a bowl with the smallest possible diameter.
4. Dip balls and then let cool on a wire rack.

TIPS:

• The balls will keep in an airtight container in the fridge for up to 7 days.