# Components:
→ Dry Ingredients
01 - 1 cup unsalted shelled pistachios
02 - 1/2 cup rolled oats (certified gluten-free if needed)
03 - 2 tablespoons unsweetened shredded coconut
04 - 2 teaspoons culinary matcha powder
05 - 1/4 teaspoon sea salt
→ Wet Ingredients
06 - 8 large pitted Medjool dates
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
# Method:
01 - In a food processor, pulse the pistachios and oats until finely ground.
02 - Add shredded coconut, matcha powder, and sea salt; pulse briefly to combine evenly.
03 - Introduce dates, vanilla extract, and melted coconut oil to the processor; process until a sticky dough forms, scraping down sides as needed.
04 - Scoop 1-tablespoon portions and roll into balls; pinch one end of each to create a cone shape resembling a Christmas tree.
05 - Place bites on a parchment-lined baking tray; drizzle with melted white chocolate and sprinkle with dried cranberries or pomegranate seeds, then garnish with chopped pistachios or shredded coconut as desired.
06 - Refrigerate the arranged bites for at least 30 minutes to firm up before serving.
07 - Keep in an airtight container refrigerated for up to one week.
