Prepare the Pistachios: Measure ½ cup raw pistachios and pulse ¼ cup of them in a food processor until they become coarse crumbs. Set aside.
Process the Cashews: Next, take ¼ cup raw cashews and the remaining ¼ cup pistachios and process them in the food processor until they are minced finely.
Add the Remaining Ingredients: To the nut mixture, add 10 pitted Medjool dates, ¼ cup pumpkin purée, a pinch of sea salt, ½ tsp pumpkin pie spice, ½ tsp cinnamon, and ½ tsp of vanilla extract. Blend until the mixture is smooth and well combined.
Shape the Balls: Once you have a smooth mixture, use your hands to roll it into golf-ball-sized portions. Aim for about 9 balls in total.
Coat in Pistachios: Roll each ball in the reserved ¼ cup pistachios to coat the outside. This adds flavor and a pleasing texture.
Storage Options: Enjoy the energy balls immediately, or store them in the fridge or freezer for later snacking!
