Apricot Pistachio Energy Bites

Directions

Combine the dates, honey, brown rice syrup, chia seeds, flax seeds and salt in a food processor, and pulse until smooth and combined. You should be able to stir the mixture -- if it is too thick, add in another tablespoon or two brown rice syrup.  Transfer to a bowl.

Chop apricots to 1/4” size pieces. Transfer to bowl with date mixture.

Add pistachios to the food processor and pulse into smaller pieces.  Transfer to bowl with date mixture.

Add white chocolate chips (optional) to food processor and pulse to make into smaller pieces.  Transfer to bowl with mixture.

Stir in the oats, until evenly combined. Cover and refrigerate for at least 30minutes.

Once the mixture is cool (and easier to work with), use a spoon or cookie scoop to shape it into your desired size of energy balls. (Mine were about 1-inch in diameter.) 

Alternately,you can line a small baking pan with parchment paper, and press the mixture evenly into the pan, let it cool, and then cut into bars.

Store covered in the refrigerator for up to 2 weeks. (Storing them in the re refrigerator especially helps the energy bites hold their shape.)