Prep the dates. If your dates feel dry, soak them in warm water for 5–10 minutes, then drain well. This helps them blend smoothly and bind the mixture.

Pulse the dry base. In a food processor, add oats, cashews (or almonds), coconut, salt, and cinnamon. Pulse until the mixture is a fine, sandy crumb. Avoid over-processing into a paste.

Add the “sticky” ingredients. Add the pitted dates, nut butter, honey or maple, and vanilla. Process until the mixture clumps and holds when pinched. If it looks dry, add 1–2 teaspoons of water and pulse again.

Check texture. Pinch a bit in your fingers. It should press together easily without crumbling. If crumbly, add a teaspoon more water or a touch more nut butter. If too sticky, pulse in more oats.

Mix in extras. Fold in mini chocolate chips or cacao nibs, if using. You can pulse once or twice, but avoid overmixing to keep small bits intact.

Add the wreath color. Sprinkle in matcha or ground pistachios and pulse a few times until the mixture takes on a light green hue. Start small and add more to reach your preferred color and flavor.

Roll into balls. Scoop about 1 1/2 tablespoons per ball. Roll between your palms to form smooth rounds. You should get roughly 18–22 balls, depending on size.

Shape into wreaths. Use your pinky finger or a straw to gently poke a hole in the center of each ball, then widen the hole as you rotate the ball, creating a small ring. Smooth any cracks with slightly damp fingertips.

Decorate. Press 2–3 dried cranberry bits or pomegranate arils onto each wreath to look like berries. If using pomegranate, press gently so they adhere.

Set in the fridge. Place wreaths on a parchment-lined tray and chill for 20–30 minutes to firm up. They’ll hold their shape better and be easier to store.