These no-bake chocolate pistachio bars are everything you could want in a dessert that is both indulgent yet wholesome. They have a rich chocolatey base, a velvety cashew-chocolate filling and a crunchy pistachio praline topping. The perfect combination of creamy, crunchy, sweet and nutty. Best of all - there is no oven needed!
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Whether you are craving a healthier treat, preparing a make-ahead dessert for guests or just craving something creamy, these pistachio chocolate bars will steal the show every time!
Why you will love these bars
- No baking needed: a little blending, a little layering, chill and enjoy!
- Naturally gluten-free, dairy-free and vegan: perfect for a wide range of dietary needs
- Healthy-ish, but indulgent: made with real ingredients like dates, coconut milk and cacao.
- Great for meal prep: these bars keep well in the fridge or freezer
Chocolate Pistachio Bars Ingredients
- pitted dates - use medjool dates if you can. Make sure your dates are still sticky and not old. If they feel a little dry, you can soak them in some water to rehydrate them.
- walnuts - you can substitute pecans if you prefer.
- shredded coconut - unsweetened
- cacao powder - you can substitute cocoa powder, but cacao is better
- raw cashews - soaked for at least a few hours or overnight
- canned coconut milk - when measuring it, scoop the solids out first and then fill the rest of your measuring cup with the liquid.
- coconut oil
- shelled and peeled pistachios
- brown sugar - or any sugar you prefer.
- vanilla extract, salt, water
Watch how to make it
Recipe Tips and Variations
- Make it nut-free: swap walnuts for sunflower seeds in the base and use sunflower butter instead of cashews (texture will vary slightly)
- No stevia?: substitute maple syrup, agave or honey (if you aren't vegan)
- Coconut-free option: use almond or oat milk in place of coconut milk (although the filling may be less creamy)
- different toppings: not in the mood to make the praline pistachios? Use crushed roasted pistachios, a drizzle of chocolate ganache or even crushed Oreos!
How to store
- Fridge: place squares in an airtight storage container for up to 5 days
- Freezer: wrap bars individually and freeze for up to 1 month. Let thaw for 10-15 minutes before serving.
More delicious chocolate recipes
- No Bake Chocolate Granola Bars - chewy and sweet with a bit of crunch and a touch of peanut butter
- Double Chocolate Zucchini Muffins - a great way to sneak in extra vegetables as well as use the zucchini in your garden. Moist and delicious!
- Baked S'Mores Cups - you don't need a campfire to have these - they bake up right in your oven!
No Bake Chocolate Pistachio Bars (Vegan)
Indulge in a delicious and healthy treat with these no bake chocolate pistachio bars, made with dates for natural sweetness. A vegan and gluten-free dessert or snack!
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Servings: 9
Ingredients
Base
- ½ cup pitted dates (packed)
- 1 cup walnuts
- â…“ cup shreddded coconut unsweetened
- 1 tablespoon cacao powder
Filling
- 2 cups raw cashews soaked
- 1 cup coconut milk canned
- 1 teaspoon liquid stevia
- 1 teaspoon vanilla extract
- 4 tablespoon cacao powder
- ¼ teaspoon sea salt
- ¼ cup coconut oil melted
Pistachio Topping
- â…” cup pistachios shelled
- â…“ cup brown sugar
- ¼ cup water
Instructions
Make the Base
- Add walnuts to a food processor and pulse until finely ground
- Add pitted dates, cacao powder and shredded coconut. Pulse again until the mixture sticks together. It should be slightly crumbly, but sticky. (Tip: if it is too dry, add a teaspoon of water and pulse again)
- Line an 8-inch square baking dish with parchment paper. Press the mixture into the bottom of the pan evenly, using the back of a spoon or your fingers.
Make the chocolate cashew filling
- Drain the soaked cashews and add them to a high-speed blender or food processor.
- Add coconut milk, stevia, vanilla extract, salt, cacao powder and melted coconut oil.
- Blend until completely smooth. The texture should be silky and thick. (Note: if you are using a food processor, you may need to pause and scrape down the sides a few times)
- Pour the chocolate filling over the prepared base and smooth out with a spatula in to an even layer.
- Refrigerate for at least 3 hours or until fully set. For quicker results, chill in the freezer for 1 hour, then move to the fridge.
Make the Pistachio Praline Topping
- While the bars are setting, prepare your praline topping.
- Spread the pistachios over a lined tray or silicone baking mat.
- In a small saucepan, combine brown sugar and water. Heat over medium heat until the mixture begins to bubble and turns amber in color - about 7-10 minutes. (Don't stir once it starts bubbling or the sugar may crystalize. Just swirl the pan gently)
- Quickly pour the hot caramel over the pistachios, coating them well. Let cool to room temperature and harden (about 20-30 minutes)
- Once set, break in to chunks and pulse in the food processor until you reach your desired texture - chunky or fine.
- Cut the chocolate pistachio bars in to squares and sprinkle the pistachio pieces on them before serving
