Blend the dates in a food processor until minced. Place in a medium sized bowl. If your processor struggles with the stickiness, you can also finely dice the dates by hand.
2. Add the almond meal, rosewater, ghee, cinnamon, cardamom, and vanilla essence to the bowl. Knead well with your hand to form a uniform mixture.
Leave bowl in the fridge for 20 minutes to chill.
Meanwhile, lightly crush the salted pistachios in a mortar and pestle. I liked mine chunky, but you can pound to a finer powder if desired. Place crushed pistachios in a small bowl.
Take 1 tablespoon of the date mixture and roll into a smooth ball in the palms of your hands. NOTE: If the mixture is too warm/sticky and gets all over your hands, you may need to chill it in the fridge for a little while longer.
Roll the smooth ball in the bowl of crushed pistachios to evenly coat. Place ball on a plate.
Repeat steps 5 and 6 until mixture has been converted into 12 bite-sized Bliss Balls.
8. Place the whole plate of Bill Balls into the fridge for 20 minutes again to chill, and then store them in a sealed container in the fridge for up to 2 weeks.