Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Stacked dark chocolate-pistachio energy bites on a plate with one broken open showing chocolate chips and chia seeds

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Salted Dark Chocolate-Pistachio Energy Bites

Recipe by Ailene

These fudgy, no-bake bites use a base of blended black beans and Medjool dates to create a rich, truffle-like texture that comes together entirely in the food processor. Rolling them completely in a mix of crushed pistachios and flaky sea salt gives every bite a satisfying crunch and a standout sweet-and-salty finish.

  • Total Time45 minutes
  • Yield24 bites (serves 12) 1x

Ingredients

Scale

Base

  • 175g pitted Medjool dates (about 1 packed cup)
  • 1 (15-ounce / 425g) can no-salt-added black beans, rinsed and thoroughly dried
  • 1/4 cup (65g) creamy natural almond butter
  • 1/4 cup (25g) Dutch-process or standard unsweetened cocoa powder
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 teaspoon instant espresso powder (optional, but enhances the chocolate flavor)
  • 1/4 teaspoon kosher salt

Mix-Ins & Coating

  • 1 cup (125g) unsalted roasted shelled pistachios, divided
  • 1/4 cup (45g) mini semisweet chocolate chips
  • 2 tablespoons (20g) chia seeds
  • 1/2 teaspoon flaky sea salt

Instructions

  1. Crush the pistachios: Place the pistachios in a food processor and pulse until finely chopped. Transfer half of the chopped nuts (about 1/2 cup) to a shallow bowl and stir in the flaky sea salt; set this mixture aside for coating the bites. Transfer the remaining plain chopped pistachios to a separate small bowl. Wipe out the food processor bowl with a paper towel.
  2. Blend the base: Add the dried black beans, dates, almond butter, cocoa powder, vanilla extract, espresso powder, and kosher salt to the food processor. Process until a thick, smooth, dough-like paste forms, about 1 to 2 minutes. Stop to scrape down the sides and bottom of the bowl with a rubber spatula as needed.
  3. Add the mix-ins: Return the reserved half of the plain chopped pistachios to the food processor along with the chocolate chips and chia seeds. Pulse 4 to 5 times, just until the mix-ins are evenly distributed into the dough without completely pulverizing them.
  4. Roll and coat: Scoop the dough by the rounded tablespoonful and roll into 24 smooth balls between your palms. (If the dough feels too sticky, lightly wet your hands with water). Roll each ball in the salted pistachio mixture, pressing gently so the nuts adhere to the outside.
  5. Chill: Place the coated bites on a plate or parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up before serving.

Notes

  • Why it works: Drying the black beans completely is the secret to a firm, rollable dough. After rinsing, spread the beans out on a double layer of paper towels and pat them completely dry to prevent excess moisture from making the bites mushy.
  • Storage: Store these in an airtight container in the refrigerator for up to 4 days, or freeze promptly for up to 3 months. They taste best enjoyed chilled directly from the fridge.

Nutrition (per serving: estimates)

Calories: 200 | Total Carbs: 24g (Fiber: 6g, Sugar: 12g) | Fat: 9g (Saturated: 2g) | Protein: 6g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Chilling Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Snack
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 2 bites
  • Calories: 200
  • Sugar: 12g
  • Fat: 9g
  • Saturated Fat: 2g
  • Carbohydrates: 24g
  • Fiber: 6g
  • Protein: 6g

Find it online: https://foodtrackergirl.com/2026/09/22/salted-dark-chocolate-pistachio-energy-bites-no-bake/