To make the balls, add all ingredients to a high-speed food processor and process until dough forms and all ingredients are well mixed.
Form into about 8 balls of about 1 Tablespoon each. Place on parchment paper lined tray and freeze for about an hour until firm.
Once the balls are firm, make the glaze. For the glaze, place all ingredients (except the Matcha and pitaya powder) in a bowl and whisk until smooth. Divide the mixture into two separate smaller bowls and add the matcha powder to one and the pitaya powder to the other bowl. Whisk to combine.
Dunk each ball in the glaze (I alternated between green and pink) and move around until fully coated and return to the parchment-lined tray. The glaze should harden almost immediately since the donuts will be cold. If the glaze doesn’t harden because you are in a warm climate, place tray back into the freezer to harden.
For the decoration, melt the chocolate and drizzle over the balls. Sprinkle with pistachios and place back in the freezer to harden.
Once hardened, store in airtight container in the fridge for up to a week.