In a food processor, add the pistachio butter, oats, protein powder, and pitted medjool dates. Add optional ingredients like cinnamon or vanilla extract if desired.
Pulse the mixture until it’s well combined and begins to form a sticky dough. If too dry, add water a tablespoon at a time until workable.
Transfer the mixture to a bowl and fold in the chopped unsalted pistachios and mini chocolate chips if using.
Scoop out a tablespoon of the mixture and roll it into a ball. Repeat until all mixture is used. Optionally roll in extra chopped pistachios.
Place the formed balls on a baking sheet and refrigerate for at least 30 minutes to firm up. Enjoy!
