1 cup pistachios, shelled and roughly chopped

½ cup rolled oats

½ cup Medjool dates, pitted

¼ cup almond butter or any nut butter

2 tablespoons honey or maple syrup

¼ cup dark chocolate chips

1 teaspoon vanilla extract

Pinch of salt

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In a food processor, pulse the pistachios and oats until coarsely ground.

Add dates, almond butter, honey, vanilla extract, and salt. Process until the mixture starts to come together and sticks when pressed.

Transfer the mixture to a bowl and fold in the dark chocolate chips.

Line a small baking dish with parchment paper and press the mixture firmly into the dish in an even layer.

Refrigerate for at least 1 hour to set.

Once firm, cut into bars or squares.