Creamy White Chocolate, Slightly Salty Pistachios, & Sweet Dates make the most perfect granola bars, perfect for snacking or breakfast all week long.
Toast your rolled oats & pistachios in a 320F oven for 10-15 minutes until lightly toasted and fragrant.
Add your pitted dates to a food processor and mix for about one minute until smooth, scraping down the sides of the bowl to make sure everything is incorporated.
Warm your pistachio butter & agave / maple syrup on the stove over low heat so that it mixes in with the oats and nuts a bit easier.
Place your oats, date paste, pistachios, pistachio butter & agave / maple syrup, sea salt, vanilla, and cinnamon in a large bowl & mix with your hands until everything is well incorporated and mixed through. Make sure the pistachio butter is cool enough so that you won't burn your hands.
Transfer the mixture to a parchment lined baking tray (the size depends how thick or thin you want the bars. Use a smaller tray for thicker bars, and a larger tray for thinner bars. I used a 10x10" tray.), making sure that the parchment paper sticks out a lot on the two ends of the tray, so that you can easily lift the bars out when they're ready. Press the mixture evenly into the tray, cover, then refrigerate for at least 30 minutes.
For the white chocolate drizzle on top, add your vegan white chocolate and coconut oil together in a double boiler, and heat until just melted. Take your granola bars out of the fridge, and without removing them from the tray, drizzle your white chocolate over the bars with a spoon or whisk. You can add as much or as little as you want, and you can also top with crushed pistachios or any other toppings if you wish as well.
Without covering, place back in the fridge for at least an hour until the chocolate sets, then remove the bars from the tray & slice into however many bars you'd like (this depends on the shape you choose to cut your bars). Keep refrigerated, and they'll last up to a week.