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Chocolate Pistachio Bars

Mini bars with a crunchy base, a creamy pistachio butter layer and a dark chocolate top.

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Watch how it is made

The reel shared on @veganjoyciful.

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Before you start

Keep in the fridge or freezer and let them sit 5 minutes before eating. Puffed rice or crushed kataifi-style pastry both give the crunchy base.

Our own version inspired by the reel of @helenridgeway_nutrition: the creator's exact quantities are not published on the web, so these amounts are ours.

Chocolate Pistachio Bars

12 mini bars · freeze 1 hour

Ingredients

Base: 60 g puffed rice; 80 g pistachio butter; 3 tbsp maple syrup; 1 tbsp coconut oil, meltedFilling: 120 g pistachio butter; 2 tbsp maple syrup; a pinch of saltTop: 150 g vegan dark chocolate; 1 tsp coconut oil; chopped pistachios and flaky salt

Step by step

Mix the base ingredients, press into a lined loaf tin (about 20 × 10 cm) and freeze 10 minutes.
Stir the filling, spread over the base and freeze 15 minutes.
Melt chocolate with coconut oil, pour over and sprinkle with pistachios and salt.
Freeze 1 hour until firm, then cut into 12 mini bars.

Inspired by the reel of @helenridgeway_nutrition. Quantities and method by veganjoyciful.

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