Pistachio-date “cannolis”! Reminder That These Babies Exist—

• total time: 20 minutes

Ingredients

Pistachio butter:

Directions

Add 2 cup pistachios (roasted/salted) to a food processor or high speed blender and blend until it becomes a nut butter (about 10 minutes)

For the filling:

1/4 cup pistachio butter

6-7 tbsp Greek yogurt

1 1/2 tbsp maple syrup

Medjool dates

Crushed pistachios

Melted chocolate

Make the pistachio butter (see above). *you will have extra* so use it as you would nut butter!

Make the filling. Add the pistachio butter, yogurt and maple syrup to a small bowl and mix until smooth.

Open the dates, then place them on parchment paper. Cover with a second piece of parchment paper and roll them until they are flat.

Spoon some of the filling onto the date, about 2-3 tsp. Roll them like a cannoli shell.

Dip the edges into the crushed pistachios, then place them onto a sheet pan lined with parchment paper and drizzle with melted chocolate. Top with more crushed pistachios.

Place them in the freezer for 10 minutes until the chocolate is hard.