# What You'll Need:
→ Dry Ingredients
01 - 1 cup unsalted shelled pistachios
02 - 1/2 cup rolled oats, 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 coconut oil, melted
→ Decorations (Optional)
09 - 2 tablespoons white chocolate chips, melted
10 - 2 tablespoons dried cranberries or pomegranate seeds
11 - Extra chopped pistachios or shredded coconut for garnish
# Method:
01 - Pulse pistachios and rolled oats in a food processor until finely ground.
02 - Add shredded coconut, matcha powder, and sea salt to the processor and pulse until evenly combined.
03 - Add pitted dates, vanilla extract, and melted coconut oil. Process until a sticky dough forms, scraping down the sides as necessary.
04 - Scoop out 1-tablespoon portions and roll into balls. Pinch one end of each ball to create a cone shape resembling a tree.
05 - Place shaped bites on a parchment-lined baking tray.
06 - Optionally drizzle with melted white chocolate, sprinkle dried cranberries or pomegranate seeds, and garnish with extra pistachios or shredded coconut.
07 - Refrigerate for at least 30 minutes to set. Store in an airtight container in the refrigerator for up to 1 week.
