Some people may have differing views on soaking pistachios. If you try and search pistachio soak times on the internet, you get a lot of mixed information. I have tried soaking and not soaking, and felt through my personal experience that my food digested better when I soaked the pistachios first. Pistachios are prone to mold, which may be why they are not recommended for soaking, so if you decide to soak for this recipe I recommend eating immediately.
I also used honey for this recipe because I find it to be the sweetest option, and matcha can be very bitter on its own. Any of the listed sweeteners will work if you are opposed to using honey, so no worries if you have ethical oppositions to using it.
6 dates, pitted
1 cup pistachios (soaked for 4 hours)
1/3 cup dried coconut flakes
1 teaspoon cacao butter (or coconut butter)
1 ½ tablespoons liquid sweetener (coconut nectar, honey, maple syrup, or agave)
1 tablespoon matcha powder
Dash pink Himalayan salt
3 teaspoons lucuma powder
½ teaspoon spirulina
½ teaspoon blue green algae
In a food processor combine the dates, pistachios, coconut flakes, cacao butter, liquid sweetener, matcha, and salt. Blend until mixture becomes dough-like. Roll into 1 to 1 ½ inch size balls. On a plate sprinkle the lucuma powder, spirulina, and blue green algae. Using a fork, mix the dry granules evenly. Roll balls in powdered mixture until covered. Enjoy!