1-First Step: Make the pistachio butter
Add the 10 oz lightly salted roasted pistachios to a food processor. Process them for 3 to 4 minutes until smooth and creamy. At first, they will look crumbly, but keep going. They will slowly turn into a rich pistachio butter. If you have a high-powered blender, that works too. A small pause to scrape the sides can help the nuts blend evenly.

2-Second Step: Mix the dry ingredients
In a large bowl, stir together the 1 cup old fashioned oats, 1 cup crispy rice cereal, and 2 servings vanilla protein powder. Mix them well so the protein powder spreads evenly through the bowl. This helps prevent dry pockets later on.

3-Third Step: Add the wet ingredients
Stir in the pistachio butter, 1/2 cup honey or agave nectar, and 2 teaspoons almond extract. Mix until everything starts to come together. The dough should feel sticky but scoopable. If the mixture seems too dry, add a little more honey or agave. If it seems too sweet, a pinch of salt can help balance the flavor.

4-Fourth Step: Adjust the texture
Check the consistency before shaping. If the mixture is too loose, add a little more crispy rice cereal. If it is too dry, add a spoonful of honey or agave. The goal is a dough that holds together when you press it between your fingers.

5-Fifth Step: Shape into balls
Scoop the mixture into 1-tablespoon portions. Roll each portion between your palms until it forms a smooth ball. You should get a nice batch of snack-size bites that are easy to pack in lunch boxes or grab after a workout.

6-Final Step: Finish and serve
If desired, roll the balls in chopped pistachios for extra texture and a pretty look. Place them on a plate or tray, then enjoy right away or chill them for a firmer bite. Since these are no-bake protein balls, they are ready almost immediately.