Step 1

Place the pistachios and oats in a food processor and process for about 30 seconds until chopped up and combined.

Step 2

Add the agave to the food processor and process again until the mixture balls up and comes together.

Step 3

Use a rubber spatula to scrape down the sides and process again for another 10 seconds.

Step 4

Use a cookie scooper to scoop put 10 – 12 balls onto a piece of parchment paper or plate.

Step 5

Use your hands to squeeze mounds and roll them into balls.

Step 6

You can sprinkle with additional flakey salt, if desired.

Step 7

Store in an airtight container at room temperature for about 3 days and then store in the fridge for about 1 week.