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Chocolate pistachio squares close up image

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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Course: Dessert
Prep Time: 30 minutes
Chilling Tine: 3 hours
Total Time: 3 hours 30 minutes
Servings: 9

Equipment

parchment paper
parchment paper
Ninja Smoothie Blender
Ninja Smoothie Blender
Food processor
Food processor

Ingredients 

Base

  • ½ cup pitted dates (packed)
  • 1 cup walnuts
  • ⅓ 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

  • ⅔ cup pistachios shelled
  • ⅓ 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