# Ingredients:
→ 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 (for snow drizzle)
10 - 2 tablespoons dried cranberries or pomegranate seeds (for ornaments)
11 - Extra chopped pistachios or shredded coconut (for garnish)
# Instructions:
01 - In a food processor, pulse the pistachios and rolled oats until finely ground.
02 - Add shredded coconut, matcha powder, and sea salt to the processor, then pulse to blend evenly.
03 - Add the pitted dates, vanilla extract, and melted coconut oil to the dry mixture; process until it forms a sticky dough, scraping down the sides as needed.
04 - Scoop one-tablespoon portions and roll each into balls; pinch one end to create a cone-like shape mimicking a Christmas tree.
05 - Place the shaped bites onto a parchment-lined baking tray.
06 - Drizzle melted white chocolate over the bites and sprinkle with dried cranberries or pomegranate seeds; garnish with extra pistachios or shredded coconut as desired.
07 - Refrigerate the bites for at least 30 minutes to firm up before serving. Store leftovers in an airtight container refrigerated up to one week.
