# What You'll Need:
→ Dry Ingredients
01 - 1 cup unsalted shelled pistachios
02 - 1/2 cup rolled oats, certified gluten-free if required
03 - 2 tablespoons unsweetened shredded coconut
04 - 2 teaspoons culinary matcha powder
05 - 1/4 teaspoon sea salt
→ Wet Ingredients
06 - 8 large Medjool dates, pitted
07 - 1 teaspoon vanilla extract
08 - 1 tablespoon melted coconut oil
→ Decorations (Optional)
09 - 2 tablespoons melted white chocolate chips
10 - 2 tablespoons dried cranberries or pomegranate seeds
11 - Extra chopped pistachios or shredded coconut for garnish
# Step-by-Step Guide:
01 - Pulse pistachios and oats in a food processor until finely ground.
02 - Add shredded coconut, matcha powder, and sea salt; pulse to combine evenly.
03 - Add dates, vanilla extract, and melted coconut oil; process until a sticky dough forms, scraping down the sides as necessary.
04 - Scoop 1-tablespoon portions and roll into balls; pinch one end of each to form a cone shape resembling a tree.
05 - Place shaped bites onto a parchment-lined baking tray.
06 - Drizzle with melted white chocolate and sprinkle with dried cranberries or pomegranate seeds; garnish with additional pistachios or shredded coconut as desired.
07 - Refrigerate the bites for at least 30 minutes until firm. Store in an airtight container in the refrigerator for up to 1 week.
