1 ½ cups pecans, Marcona almonds, or walnuts (215g) 2 teaspoons vanilla extract 1/2 cup water 1/2 cup unsweetened flaked coconut 1 cup finely chopped pistachios Optional: dried rose petals; peanut butter powder; Matcha powder; crushed freeze-dried fruit Remove any brown paper-like tips and the pits from dates and give them a rough chop. Toss into the bowl of a food processor; add cacao powder (or grind cacao nibs in a spice/coffee grinder and add). Pulse a few times to chop dates into small pieces. Add pecans (or other nut) to the dates; pulse a few seconds to combine. Add vanilla, puffed brown rice, 1/2 cup cool water, 1 cup dried cranberries (or other dried fruit), and pinch of salt. Mix to combine until finely chopped; add 1/2 cup coconut and remaining 1/2 cup dried cranberries and pulse a few times until coarsely chopped. If mixture gets stuck in the processor, remove to a bowl and fold in coconut and remaining dried fruit. And blend with hands or a silicone spatula.