Ingredients

• 1 cup organic raw shelled pistachios

• 1 cup organic rolled oats

• ½ teaspoon sea salt

• ¼ cup organic maple syrup, more for drizzling on top

• 2 tablespoons organic unrefined coconut oil

• ⅓ cup organic unsweetened coconut flakes

• additional handful of organic chopped pistachios for the topping

Instructions

1. Preheat the oven to 350 degrees and line an 8-inch square pan with parchment paper. In a food processor with the S blade attached, process the pistachios, oats, and salt for about 30 seconds, until a meal starts to form. Drizzle in the maple syrup and coconut oil while the motor is still running and the meal begins to come together into a crumbly, almost-wet dough.

2. Press the dough evenly into the pan and cover it with coconut flakes and the remaining pistachios. Bake for 10 to 12 minutes until the coconut is nice and golden brown and the dough is cooked through. You want the squares to still be a little soft – don’t overbake these.

3. Carefully lift the cooled dough out of the pan by holding two sides of the parchment paper. Cut it into squares. Drizzle a little maple syrup over the top for extra sweetness, if you like. Store the squares in a sealed container for up to a week.