Measure and pulse oats until a flour starts to form. Add in dates, almond butter, vanilla and salt.
Continue to pulse until a smooth dough like texture is formed, about 2 minutes. Adding water as needed.
Fold in mini chocolate chips. Unless the dough is hot, you can let it chill for a few minutes in the fridge to cool first.
Portion batter into 1 inch scoops and roll into smooth balls.
Using a double boiler or microwave safe bowl (15 second increments), Melt dark chocolate chunks until smooth. Adding coconut oil if needed to thin it slightly (optional).
Shell and rough chop pistachios.
Create an assembly line of dipping each cookie dough ball into the melted chocolate and placing it to harden on a parchment lined baking sheet or you can drizzle a smaller amount of melted chocolate on top.
Sprinkle with crushed pistachios and flaked salt (optional), before it sets.
Let cool and fully harden before eating.
Transfer to an airtight container to chill in the fridge for up to one week or freeze for up to two months.
*Use could also use almond flour or almonds blended into a flour in place of oats. Alternatively you could also use desiccated coconut or coconut flour.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/almond-butter-cookie-dough-bites/