# Components:
→ Dry Ingredients
01 - 1 cup unsalted shelled pistachios
02 - 1/2 cup rolled oats (certified gluten-free if necessary)
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
# Directions:
01 - Pulse pistachios and oats in a food processor until finely ground.
02 - Add shredded coconut, matcha powder, and sea salt; pulse to integrate evenly.
03 - Add pitted dates, vanilla extract, and melted coconut oil. Process until a sticky dough forms, scraping down the sides as needed.
04 - Scoop 1 tablespoon portions and roll into balls. Pinch one end for a cone shape, mimicking a Christmas tree.
05 - Place shaped bites on a parchment-lined baking tray.
06 - Drizzle with melted white chocolate and scatter dried cranberries or pomegranate seeds. Garnish with chopped pistachios or shredded coconut.
07 - Refrigerate for at least 30 minutes to firm up. Store in an airtight container refrigerated for up to one week.
