Ingredients
Equipment
Method
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