Ingredients:

  • 1 cup rolled oats (old-fashioned)
  • 1/2 cup raw pistachios, shelled
  • 1/2 cup dried cranberries
  • 1/4 cup shredded unsweetened coconut
  • 1/2 teaspoon ground cinnamon
  • 1 pinch fine sea salt
  • 1/2 cup natural peanut butter (or almond butter)
  • 1/4 cup maple syrup (or honey)
  • 1 teaspoon vanilla extract

Instructions:

  1. Place pistachios, dried cranberries, and shredded coconut into the bowl of a food processor. Pulse 5–7 times until the mixture is coarsely chopped, retaining texture.
  2. Transfer the pulsed mixture to a medium bowl and set aside.
  3. Add the rolled oats to the food processor bowl. Pulse until the oats are finely ground, resembling coarse flour.
  4. In a separate small bowl, whisk together the peanut butter, maple syrup, and vanilla extract until smooth.
  5. Pour the wet mixture over the ground oats in the food processor. Add the reserved pistachio/cranberry mix, cinnamon, and salt. Pulse 10–15 times until the mixture clumps together into a sticky dough ball.
  6. Transfer the mixture to a bowl, ensure everything is incorporated, cover, and chill in the refrigerator for at least 30 minutes to firm up.
  7. Once chilled, use a small scoop or tablespoon to portion the mixture. Roll firmly between your palms into 1-inch balls.
  8. Place the finished Cranberry Pistachio Energy Bites onto a parchment-lined baking sheet. Refrigerate for an additional 15 minutes to fully set before serving or storing.