If you’ve got five minutes, you’ve got time to make these! These pistachio energy balls are one of my favourite no-bake snacks—naturally sweet, high in fibre, and full of healthy fats. They’re made with real food ingredients: soft medjool dates, chia seeds, oats, almond butter, and of course, pistachios. The combination gives you a slow-releasing energy boost, plus an omega-3 top-up thanks to the chia and nuts.
They’re gluten-free, accidentally vegan, and perfect if you’re trying to increase your plant-based diversity. Every bite is chewy, crunchy, and so satisfying—perfect for those afternoon cravings or even as a quick post-workout snack. I love that they’re sweet without needing any added sugar and you don’t even need to turn on the oven. A batch of these will last all week in the fridge, or you can freeze them too.
If you’re someone who wants snacks that are healthy and actually taste good, these are for you.
Made From Scratch VS Store-Bought
When it comes to snacking, there’s a huge difference between store-bought and homemade. Most packaged snacks are loaded with refined sugars, hidden oils, and unnecessary additives that your body doesn’t need. Homemade options—like these pistachio energy balls—let you take full control of what goes in. You’re using wholesome, nourishing ingredients like nuts, oats, dates, and seeds. No preservatives, no syrups, and definitely no mystery ingredients. And let’s be honest—homemade just tastes better. It’s fresher, more satisfying, and far more nutrient-dense. Plus, there’s something really empowering about making your own snacks from scratch. It feels good, it tastes great, and it’s better for you
Why They Are Good For You
These balls are full of plant diversity—dates, oats, nuts, cranberries, and seeds—which makes them gut-friendly and a great way to support your microbiome. Thanks to the chia seeds and almond butter, you also get a solid dose of omega-3 fatty acids and plant protein, helping you feel full and energised. Learn more about the benefits of eating 30+ plant-based foods a week for gut health from The Gut Health Doctor.
Tips
- Use soft medjool dates: If your dates are dry, soak them in hot water for 5–10 minutes and drain well. This helps achieve that soft, chewy texture.
- Chop pistachios first: If your food processor struggles with nuts, pulse the pistachios on their own first to break them down before adding the other ingredients.
- Don’t overblend: Blend just enough to bring the dough together. Overmixing can make the mixture greasy or too sticky.
- Wet your hands to roll: The dough can be sticky—dampening your hands with a little water makes shaping much easier.
- Mix up your coatings: Not a fan of pistachios? You can roll them in desiccated coconut, cacao powder, or crushed freeze-dried raspberries for a fun twist.
- Add protein powder: Want a post-workout boost? Add 1–2 teaspoons of your favourite protein powder and reduce the oats slightly to balance the texture.
Swaps
Almond butter: Swap with any nut or seed butter like peanut butter or sunflower seed butter.
Cranberries: Use raisins or chopped dried apricots if preferred.
Pistachios: Walnuts or cashews also work well in this recipe.
Oats: Use gluten-free oats if needed.
Chia seeds: Flaxseeds will give a similar texture and omega-3 boost.
Storage
Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze in a ziplock bag or airtight container for up to 1 month. Defrost in the fridge or at room temperature before serving.
More Energy Balls
- 6-Ingredient Apricot Energy Balls
- 5 Ingredients Almond Energy Balls
- 6 Ingredients Peanut Butter Energy Balls
- Healthy 5-Ingredient No-Bake Carrot Cake Bites
Pistachio Energy Balls
Ingredients
- 100 g pitted soft medjool dates
- 1 tbsp chia seeds
- 40 g almond butter
- 70 g pistachio, 50g for the balls, 20g coating
- 40 g dried cranberries
- 60 g oats
- 1 tbsp water
Instructions
- Add all the ingredients to a food processor, using only 50g of pistachios for the mixture and setting aside the remaining 20g for coating.
- While the dough is processing, add 1 tbsp of water to help it bind.
- Roll into balls and place them in the freezer for a few minutes to firm up.
- In the same food processor (no need to wash it), add the remaining 20g of pistachios and blitz until you get a fine crumb.
- Roll each ball in the pistachio crumble, then store in an airtight container in the fridge. Enjoy within 5 days.