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!

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.

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.

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!

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!

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