Chocolate Pistachio Bars
Made with a coconut milk chocolate ganache and simple shortbread base, these pistachio bars are elegant, tasty, and have just the right amount of crunch!
Servings 12 bars
Calories 328kcal
Ingredients
Base:
- ¾ cup almond flour
- 6 tablespoons glutinous rice flour
- 3 tablespoons powdered sugar
- ¼ cup coconut oil melted
- 1 tablespoon water
- ¼ teaspoon salt
Filling:
- ½ cup pistachio cream
Ganache:
- 5 ounces dark chocolate finely chopped
- 1 cup coconut cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup chopped pistachios
Instructions
- Grease and line an 8” x 8” (20 x 20cm) baking pan with parchment paper. Make sure the paper comes up the sides for easy removal later. Preheat oven to 325° F/165C.
- In a large bowl, combine almond flour, rice flour, powdered sugar, and salt. Stir to combine.
- Add the coconut oil and water. Stir until a crumbly mixture forms.
- Press mixture into pan. Pat into an even layer.
- Bake for 18-20 minutes, until golden on top. Cool for 10 minutes.
- Spread the pistachio cream in an even layer over the base. Place in the freezer for 10 minutes.
- Finely chop the chocolate and place in a heatproof bowl.
- Heat the coconut cream over medium heat until just hot – do not simmer or boil.
- Pour coconut cream over chopped chocolate. Allow to sit for 3 minutes. Stir until smooth.
- Add the powdered sugar and vanilla. Stir until smooth.
- Pour over the base and cream. Tap to level out and release any bubbles.
- Place in the fridge for 5-10 minutes. Sprinkle on the chopped pistachios. If desired, sprinkle on some flaky sea salt. Return to the fridge to set for at least 4 hours or overnight.
- Slice into 12 pieces.
Notes
- Make sure to use blanched almond flour and not ground almonds for the base of the bars. This gives a finer texture and is more aesthetically pleasing.
- Place your can of coconut milk in the fridge overnight (or longer) before you need it. This will help the cream solidify on the top of the can, making it easy to separate and drain the water.
- When layering the pan with parchment paper, make sure it comes up and over the sides. This makes it easier to remove later.
- Do not boil or even simmer the coconut cream as it will become too hot and burn. Instead, warm it until just hot and then carefully stir the chocolate and cream until everything is melted and combined.
Nutrition
Calories: 328kcal | Carbohydrates: 24g | Protein: 5g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 0.4mg | Sodium: 57mg | Potassium: 230mg | Fiber: 3g | Sugar: 14g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg
