Salted Pistachio, Citrus and Vanilla Snowball Cookies

Recipe for Olga's Original Salted Pistachio, Citrus and Vanilla Snowball Cookies (Dairy Free, Gluten Free, Grain Free, Paleo Friendly, Vegan)Ingredients:For the balls:1. A heaping 3/4 cup salted dry-roasted pistachios2. 1/2 cup maple sugar3. 1 tablespoon pure vanilla extract4. 1/4 teaspoon pink Himalayan salt5. Zest of 1 orange6. Zest of 1 lime7. Zest of 1 lemon8. 1-2 drops orange essential oil, optional9. 1 1/2 cups cassava flour10. 12 tablespoons naturally refined coconut oil, chilledFor the "glue":1. 5 tablespoons raw cacao butter wafers2. 1 vanilla bean, scored and seeds scraped or 2 teaspoons vanilla bean paste3. Zest of 1 orangeFor the garnish:Powdered maple sugarDirections:1. Preheat oven to 325° F.2. In a food processor, combine the first 9 ingredients and blend until pistachios are finely ground, scraping the bowl often.3. Add coconut oil and PULSE until dough starts to form a ball, about 20 seconds.4. Roll dough into 1-inch balls and place on a lightly greased baking sheet. Bake for 13-15 minutes or until tops are dry and bottoms are golden brown. Keep cookies on sheet and let cool completely on wire rack.5. In a double boiler, melt cacao butter wafers. Stir in vanilla seeds and orange zest; reserve the vanilla pod for another use. Chill until firm but not hardened, about 10-15 minutes. Stir into a paste and spread on bottom of half the cookies and sandwich together with remaining cookies to form balls.6. Refrigerate until cacao butter hardens, 15-20 minutes, then roll cookies in a medium bowl filled with powdered maple sugar.Makes 18-20 snowballs