Pistachio Dark Chocolate Bars - Easy Vegan Dessert

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia reduces sugar content while semi-sweet chocolate is more affordable.

pistachios

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are lower in calories while sunflower seeds are often cheaper.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is usually less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index, while corn syrup is a budget-friendly sweetener.

Pit the 14 soft medjool dates and place them in a food processor.

Add 1 cup of almonds and a pinch of salt to the food processor.

Blend the mixture until a soft dough forms, yielding about 10 oz (290 g) of dough.

Divide the dough into 8 portions, each weighing about 1.3 oz (36 g).

Press each portion into silicone bar molds (or a rectangular dish if molds are unavailable).

Use the back of a teaspoon to create a small indent in the center of each bar.

Roast the pistachios at 375°F for 10 to 15 minutes.

Blend the roasted pistachios in a food processor until creamy to make pistachio butter (or use store-bought pistachio butter).

Spread the pistachio butter evenly over the date-almond base in the molds.

Place the bars in the freezer for a few hours to firm up.

Melt 3 to 4 oz (around 80 g) of dark chocolate with 1 teaspoon of coconut oil in a double boiler or microwave, stirring until smooth.

Once the bars are firm, hold them with a fork and scoop chocolate over the bars using a tablespoon or teaspoon, covering the tops and sides.

Sprinkle chopped nuts on top of the chocolate-covered bars.

Place the bars in the fridge to set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens