Pistachio Energy Balls with EarlyRobin's Pistachio Cream

Preheat the oven to 375˚ F. Spread the pistachios on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Immediately transfer to a food processor and pulse until finely chopped. Remove and set aside the chopped pistachios for coating.

Add the vegetable oil and a pinch of salt to the EarlyRobin's Pistachio Cream in the food processor. Process, scraping down the sides as needed, until the pistachio mixture is creamy and smooth, up to 5 minutes total.

Scrape the pistachio mixture into a medium bowl and add the oats, dates, coconut and honey. Beat with a mixer on medium-high speed until combined.

Roll the mixture into 3/4- to 1-inch balls (you should get 12 to 15 balls). Roll in the reserved chopped pistachios. Set on a plate and refrigerate until firm, about 30 minutes.