This gorgeous gluten and dairy-free recipe comes from our friend Danielle Christy of Savor the Kitchen and @chefdaniellechristy

INGREDIENTS 
¼ c pistachios
¾ c almond flour 
1 tsp espresso powder
1 tsp baking soda
1 c Seed + Mill Organic Tahini
1 tsp miso paste
½ c maple syrup
1 egg
1 c chocolate chips

STEPS

1. Place pistachios into food processor and grind into a flour. Mix with almond flour, baking soda, espresso powder. Set aside. In another bowl mix together tahini, maple syrup, miso and egg. Fold dry into wet and then add in chocolate chips. Place in the fridge for 30 minutes. 

2. Heat oven to 350’f. Remove dough from the fridge and roll into balls about 10-12 and place on baking sheet. Bake 10-11 minutes and allow to cool on baking sheet. Enjoy!