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Home » Recipes » Course » Sweets

No-Bake Chocolate Pistachio Bars

By: Thomas Published: 6 Sep, 18 Updated: 28 Aug, 21 27 Comments

Jump to RecipeComments
5 from 3 votes
No-Bake Chocolate Pistachio Bars (Vegan + GF)
No-Bake Pistachio Chocolate Bars
No-Bake Chocolate Pistachio Bars (Vegan + GF)

Pistachio meets chocolate and sea salt in these decadent no-bake bars!

A gluten-free shortbread makes the base, topped with a pistachio layer and a creamy chocolate ganache. It's chocolatey, nutty, salty, and chewy!

Chocolate Pistachio Bars

This 8-ingredient recipe couldn't be easier, it's no-bake and ready in just a few minutes (not counting the chilling time).

We start with the shortbread which consists of oat flour and coconut flour combined with maple syrup, coconut oil, and vanilla. Coconut oil helps the shortbread harden while the addition of maple syrup binds the flours together.

Chocolate Pistachio Bars

Then we have the pistachio layer that gives these bars their bright green color! To make it, simply process raw shelled pistachio with maple syrup in a food processor until you get a fine meal. At this step, you can add a teaspoon of matcha if you like it, or a teaspoon of lemon juice for lemon pistachio bars!

If you have trouble processing the pistachios, feel free to add half a teaspoon of coconut oil. It's not mandatory though, I tried without it and it worked just as well since pistachios are naturally oily.

Chocolate Pistachio Bars

Finally, we have the chocolate ganache on top that is just the icing on the cake. Because you know pistachio + chocolate + salt is one of the best combination ever.

The ganache requires just two ingredients: almond milk and dark chocolate. You heat the almond milk until hot and then pour it over the dark chocolate chips. Wait a minute before whisking to mix the milk with the melted chocolate. Spread on top of the pistachio layer and refrigerate. We are now ready to cut it into small squares!

No-Bake Chocolate Pistachio Bars (Vegan + GF)
No-Bake Chocolate Pistachio Bars (Vegan + GF)

These little squares of goodness are the perfect treat to have with your coffee, tea, or just as a snack!

Let me know in the comments if you try this recipe!

No-Bake Chocolate Pistachio Bars (Vegan + GF)

📖 Recipe

No-Bake Chocolate Pistachio Bars (Vegan + GF)

No-Bake Chocolate Pistachio Bars

5 from 3 votes
Author: Thomas
No-bake bars with a vanilla shortbread, a nutty pistachio layer and a creamy chocolate ganache! The perfect treat to have with your coffee or tea!
Print Pin Review
Servings 18 Bars
Calories 86 kcal

Ingredients
 
 

Shortbread

  • ¾ cup oat flour
  • ¼ cup coconut flour
  • 3 tablespoon maple syrup
  • 2 tablespoon coconut oil at room temperature
  • ¼ teaspoon vanilla extract

Pistachio Layer

  • â…” cup raw pistachios shelled
  • 1 tablespoon maple syrup
  • â…› teaspoon sea salt or more to taste

Chocolate Ganache

  • ¼ cup dark chocolate chips
  • 3 tablespoon almond milk
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Instructions
 

  • Line a 4x7-inch baking dish with parchment paper and set aside.
  • In a mixing bowl, combine the oat flour with the coconut flour. Stir in the maple syrup, coconut oil, and vanilla, and mix until well combined. You should get a soft dough. Press the dough into the baking dish. Top with another layer of parchment paper and press it down firmly using the bottom of a glass. Transfer to the refrigerator while you prepare the pistachio layer.
  • Add the pistachios, maple syrup, and salt to a food processor and process for 20-30 seconds, or until it has the texture of almond meal. The mixture should be slightly sticky and hold together if you try to shape it into a ball.
  • Transfer the pistachio mixture into the baking dish, on top of the oat shortbread. Press it firmly into an even layer and refrigerate for 30 minutes.
  • To make the chocolate ganache, place the chocolate chips (or chopped dark chocolate) in a small bowl, set aside. Heat the almond milk over medium heat in a small saucepan until hot. Pour the hot almond milk into the chocolate chip bowl and let it sit one minute. Next, whisk until the chocolate is melted and fully combined with the milk.
  • Pour the ganache on top of the pistachio layer and spread it into an even layer. Refrigerate for another hour before cutting into squares.
  • Pistachio squares will keep in the refrigerator for up to 7 days.

Nutrition

Serving: 1 Bar | Calories: 86 kcal | Carbohydrates: 9.7 g | Protein: 2 g | Fat: 5 g | Fiber: 1.7 g | Sugar: 3.9 g
Course : Snack, Sweets
Cuisine : American
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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  1. 2pots2cook

    September 08, 2018 at 8:27 am

    Great work Thomas ! Again 🙂

    Reply
    • Thomas

      September 09, 2018 at 6:14 am

      Thanks!!

      Reply
  2. Vaishali Kakkad

    October 10, 2018 at 7:20 pm

    5 stars
    These bars are SO good! Thanks for an excellent recipe, it's a keeper.

    Reply
    • Thomas

      October 16, 2018 at 4:49 am

      Glad you like it Vaishali! 🙂

      Reply
  3. Pat Ring

    April 01, 2019 at 5:17 pm

    These aren't vegan unless you use vegan chocolate. Ordinary dark chocolate is a dairy product.

    Reply
    • Thomas

      April 02, 2019 at 6:25 am

      Thanks for your input!

      Reply
  4. Borislava

    April 30, 2019 at 10:33 am

    Hi Thomas!
    I'd really liked your recipe!
    Could I replace pistachios with pumpkin seeds flour? Thank you

    Reply
    • Thomas

      May 03, 2019 at 6:50 pm

      Hi, I think it should work but you may have to adjust a bit the liquid ingredients.

      Reply
  5. Namrata

    July 05, 2019 at 8:17 pm

    Hi! The recipe looks delicious. I was wondering if I can use 1 cup of oats flour instead of 3/4 oats and 1/4 coconut flour. And can I use olive oil instead of coconut oil? Will it give a move savoury taste to it?

    Thank you!

    Reply
    • Thomas

      July 08, 2019 at 9:25 am

      I think you may have to adjust the amount of oat flour, maybe a bit more than 1 cup. Regarding the olive oil I would not recommend it as coconut oil helps make the bars firmer.

      Reply
  6. Sara

    April 18, 2020 at 9:40 pm

    5 stars
    Both tasty and pretty. so easy to make.

    Thanks, Thomas, for another creative recipe

    Reply
    • Thomas

      April 21, 2020 at 8:17 am

      Glad to hear you liked these bars Sara! 🙂
      Thanks for your feedback!

      Reply
  7. Chanelle Segal

    June 05, 2020 at 10:32 am

    Hi Thomas-

    is the calorie count for the whole bar? or did you mean a square?

    Let me know!

    Reply
    • Thomas

      June 06, 2020 at 1:12 pm

      Hi Chanelle,
      I wish it was! 🙂 It is for one square.

      Reply
  8. Saddam

    August 07, 2020 at 9:00 pm

    Very nice i love this

    Reply
    • Thomas

      August 10, 2020 at 6:23 pm

      Thanks!

      Reply
  9. Andrea

    September 08, 2020 at 2:21 am

    5 stars
    I really liked this recipe! I was looking for a vegan dessert that's a little different from my usual chocolate cake or chocolate-chip cookie and had all the ingredients for this. It came together easily and it's a pretty cookie. The shortbread bottom is a bit dry, but maybe it will get more moist when I store it in a plastic container. I topped the ganache with roasted coconut flakes.

    Reply
    • Thomas

      September 13, 2020 at 8:27 am

      Thanks for your feedback Andrea! 🙂 Glad to hear your liked these bars!

      Reply
  10. Monica

    December 05, 2020 at 8:01 pm

    I think I only have a circular pan of the size listed in the recipe. Because of this, I’m wondering if I would be able to use a cookie cutter to cut bars into shapes?

    Reply
    • Thomas

      December 06, 2020 at 8:47 am

      You can use a circular pan, but I would cut using a knife. Using a cookie cutter is possible but you might end up with a lot of "crumbs".

      Reply
  11. Pavithra

    December 28, 2020 at 1:07 am

    The bars look delicious. Do you blanche and peel the skin from the pistachios to get the lovely bright green color. I have never gotten pistachio paste to look so vibrant. Thanks,

    Reply
    • Thomas

      December 30, 2020 at 12:19 pm

      I bought pistachios directly without the skin 🙂

      Reply
  12. Julia

    February 16, 2021 at 10:30 pm

    oh my god!!!! its amazing, i just made it, its so so yummy!! thank you so much for the recipe.
    i made ganache with coconut cream and dark 80% chocolate

    Reply
    • Thomas

      February 17, 2021 at 8:09 am

      Glad you liked it Julia!

      Reply
  13. Terra

    March 18, 2023 at 4:02 pm

    These look delicious. I don’t have any chocolate in the house, so I’m thinking about topping them with a date caramel paste. Do you think that flavour combo would work and would it make them too sweet overall?

    Reply
    • Thomas

      March 21, 2023 at 6:40 am

      I think it will make it a bit too sweet, and you might even have trouble spreading the date caramel on the layer of pistachios.

      Reply

Trackbacks

  1. Pistachio & Chocolate Blondies (Vegan, GF, Paleo) - Full of Plants says:
    September 1, 2020 at 9:45 am

    […] I hope you will all love these blondies as much as I do, they are super easy to make, loaded with gooey chocolate chunks and crunchy pistachios! If you love pistachios, check out these No-Bake Chocolate Pistachio Bars! […]

    Reply

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