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Dubai chocolate pistachio energy balls with kataifi topping

Dubai Chocolate Pistachio Protein Energy Balls

Refined sugar-free Dubai Chocolate Pistachio Protein Energy Balls made with dates, pistachio cream, chocolate protein powder, and crunchy kataifi. No baking, just blend, roll, chill and snack!
Prep Time 10 minutes
Cook Time 0 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Serving Size 8 Energy Balls

Equipment

  • Food Processor

Ingredients

For the energy balls:

  • 1/2 cup Medjool dates pitted (about 6-7)
  • 2 tbsp pistachio cream
  • 1 tbsp tahini
  • 1-2 tbsp water if needed
  • 2 scoops chocolate protein powder
  • 2 tbsp almond flour
  • 1 tbsp cocoa powder
  • 1/4 tsp cinnamon

For the kataifi crunch:

  • 1/2 cup kataifi pastry thawed if frozen
  • 1 tsp coconut oil melted
  • Pinch of cinnamon
  • 1 tbsp finely chopped pistachios for rolling

Instructions

Make the Base

  • Add the dates, pistachio cream, tahini, protein powder, almond flour, cocoa powder, and cinnamon to a food processor. Blend until a thick, sticky dough forms. Add water 1 tablespoon at a time, only if needed, to help it come together.
    1/2 cup Medjool dates, 2 tbsp pistachio cream, 1 tbsp tahini, 2 scoops chocolate protein powder, 2 tbsp almond flour, 1 tbsp cocoa powder, 1/4 tsp cinnamon, 1-2 tbsp water
    ingredients for Dubai chocolate pistachio energy balls with kataifi topping in blender

Scoop & Shape

  • Use a tablespoon or small cookie scoop to portion and roll the dough into 8 even balls. The mixture will be sticky. Place them on a parchment-lined tray and refrigerate for 20–30 minutes to firm up.
    Dubai chocolate pistachio energy balls batter scooped onto a parchment lined baking pan to chill

Bake the Kataifi Crunch

  • While the balls are chilling, preheat your oven to 350°F (175°C). Pull apart and chop the kataifi into short strands. Toss with melted coconut oil and a pinch of cinnamon. Spread onto a parchment-lined baking sheet and bake for 10–12 minutes, stirring halfway through, until golden and crisp. Let cool completely.
    1/2 cup kataifi pastry, 1 tsp coconut oil, Pinch of cinnamon
    kataifi pastry mixed with coconut oil and cinnamon on a parchment lined baking sheet

Coat the Balls

  • Once chilled, roll each ball first in finely chopped pistachios, pressing gently. Then roll in the cooled kataifi strands, turning to coat completely. Press lightly so the coating sticks.
    1 tbsp finely chopped pistachios
    Dubai chocolate pistachio energy balls being dipped in pistachio coating and kataifi layer

Chill & Serve

  • Place the coated balls back in the fridge for 10–15 minutes to set. Store in an airtight container in the fridge for up to 1 week or freeze for longer.
    Dubai chocolate pistachio energy balls with kataifi crunch

Video

Notes

Nutrition Info (Per Ball; Makes 8)

Approximate values using standard chocolate protein powder:
  • Calories: 145
  • Protein: 7g
  • Fat: 8g
  • Carbs: 12g
  • Fiber: 3g
  • Sugar: 8g (from dates)
Tips for Success
  • Soak dates briefly in warm water if they're too dry
  • Use a protein powder with good texture and flavor; different powders absorb liquid differently
  • Don’t skip chilling—it's key to making the balls easier to coat
  • Toast the kataifi until golden for max crunch and flavor

Storage

    • Store in the fridge for up to 7 days or freeze for up to 3 months