Usually I call for raw nuts/seeds,in this case most likely you will find roasted pistachios. Use what you can find, just don’t buy ones with dyed shells Yuck……The innards should be pretty, the shells not. Or, better? Save time and buy pre-shelled. Either way, enjoy!
1 cup pistachios, shelled
1 Tbsp extra virgin organic coconut oil
1 Tbsp raw honey, preferably locally sourced
½ tsp pure vanilla extract
¼ tsp fine sea salt (if your nuts are salted, taste before adding)
Add the pistachios to a food processor, run on high until finely diced. Add in everything else, process until mixed.
Line a small pan with plastic wrap, add in the mix, fold over some of the plastic and press down firmly to pack. Chill till set. Keep wrapped and refrigerated until time to take with you.
Coconut oil stays stable at about 70 and lower, it softens in warmer temps. Best for dayhiking and cool weather trips. I used a mini cake pan of about 4" across. You can use any similar vessel, even sandwich boxes work for bars.