# What's Needed:
→ 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 Medjool dates, pitted
07 - 1 teaspoon vanilla extract
08 - 1 tablespoon coconut oil, melted
→ Decorations (Optional)
09 - 2 tablespoons white chocolate chips, melted (for snow drizzle)
10 - 2 tablespoons dried cranberries or pomegranate seeds (for ornaments)
11 - Extra chopped pistachios or shredded coconut (for garnish)
# How To Make It:
01 - Pulse the pistachios and rolled oats in a food processor until finely ground.
02 - Add shredded coconut, matcha powder, and sea salt to the ground mixture. Pulse to integrate evenly.
03 - Add pitted dates, vanilla extract, and melted coconut oil. Process until a sticky dough forms, scraping down the bowl sides as needed.
04 - Scoop 1 tablespoon portions and roll into balls; pinch one end to form a cone shape resembling a Christmas tree.
05 - Place shaped bites on a tray lined with parchment paper.
06 - If desired, drizzle with melted white chocolate and sprinkle with dried cranberries or pomegranate seeds; garnish with extra pistachios or shredded coconut.
07 - Refrigerate for a minimum of 30 minutes before serving. Store airtight in the refrigerator for up to one week.
