Dark Chocolate Pistachio Bars
Satisfy your sweet tooth with these easy, no-bake, vegan, and gluten-free Dark Chocolate Pistachio Bars. Perfect for a healthy snack or dessert.
Servings: 16 squares
Ingredients
- 2 cups pistachios shelled (raw or roasted) + more to garnish
- 1 cup gluten-free rolled oats
- 1 cup unsweetened coconut flakes
- 8 (about 2/3 cup) Medjool dates pitted
- 2 teaspoons rose water
- 1 teaspoon ground cardamom or seeds from 4 pods, crushed
- 1/2 teaspoon ground cinnamon
- 2 tablespoons water
- 1/2 cup dark chocolate chopped {See Notes}
- Pinch of flaky sea salt omit if using salted pistachios
- Optional: Handful of rose petals for garnish
Instructions
- Add pistachios, rolled oats, coconut flakes, dates, rose water, cardamom, cinnamon, and water to a food processor and pulse until it breaks down into a sticky dough.
- Transfer the mixture into a 7x7 inch dish lined with parchment paper and and set aside.
- Add chopped dark chocolate or chocolate chips to a small heat-resistant bowl and place on top of a pot of boiling water. Cover and let it sit for about 5 minutes until the chocolate melts.
- Pour the melted chocolate over the pistachio mixture. Garnish with flaky sea salt, chopped pistachios, and rose petals, if desired. Place in the freezer and chill for about 30 minutes until firm.
- Cut into squares and enjoy! Store leftovers in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
Notes
- Since pistachios are quite expensive, you can make this recipe more affordable by replacing all or half of the pistachios with walnuts, cashews, or pumpkin seeds.
- You can make your own dark chocolate by mixing 1/3 cup melted raw cacao butter or coconut oil with 1/2 cup raw cacao powder and 2 tablespoons pure maple syrup and stirring until it becomes super smooth. To melt the cacao butter or coconut oil, use the double boiler method explained in step 3.