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.