No-Bake Chocolate Pistachio Bars
These no-bake pistachio bars have three layers of pure deliciousness! A gluten-free vanilla shortbread, a thick and nutty layer of pistachios, and the icing on the cake: a rich chocolate ganache. Fun, colorful, and so tasty!
Ingredients
Shortbread
- 1 cup (88 g) oat flour
- 3 tbsp (45 ml) maple syrup
- 1 tbsp (15 ml) coconut oil at room temperature
- 1/4 tsp vanilla extract
Pistachio Layer
- 2/3 cup (115 g) raw pistachios shelled
- 1 tbsp (15 ml) maple syrup
- 1/8 tsp salt or more to taste
Chocolate Ganache
- 1/4 cup (40 g) dark chocolate chips or finely chopped dark chocolate
- 3 tbsp (45 ml) unsweetened plant-based milk
Instructions
- Line a 4x7-inch (10x18 cm) baking dish with parchment paper and set aside.
- Add the shortbread ingredients to a bowl. Add the oat flour, maple syrup, coconut oil, and vanilla extract to a bowl. Use your hands to mix the ingredients until a soft dough forms (similar to cookie dough).
- Press into a baking dish. Transfer the dough to the baking dish and use your hands to press it into an even layer. Top with a layer of parchment paper, then press it down firmly with the bottom of a glass. Set aside.
- Process the pistachios. Add the pistachios, maple syrup, and salt to a food processor. Process for 30-40 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 over the first layer. Transfer the pistachio mixture into the baking dish, on top of the oat shortbread. Press it firmly into an even layer. Again, top with a layer of parchment paper and use a glass to press it down firmly into an even layer.
- Make the chocolate ganache. Place the chocolate chips (or chopped dark chocolate) in a small bowl. Heat the milk in a small saucepan until it almost comes to a boil. Immediately pour the hot milk into the bowl and let it sit for 1 minute. Next, whisk until the chocolate is melted and fully combined with the milk.
- Pour the ganache. Pour the ganache over the pistachio layer and tilt the dish to spread it into an even layer.
- Chill. Refrigerate for at least 4 hours before cutting into 12 squares.
- You can store these pistachio bars in the refrigerator for up to 7 days.
Notes
Ensure your coconut oil is at room temperature. The oil should be soft like a pomade. If it's hard, it won't mix well with the oat flour and maple syrup. In that case, melt it over low heat and wait 30 minutes before using.
Double the recipe. This recipe makes 12 small squares of about 1.5 inches (3.8 cm), so they can disappear really fast! You can easily double the recipe by using a 7.5x7.5-inch (19x19cm) baking dish.
Having trouble processing the pistachios? Adding half a teaspoon of coconut oil can help process the pistachios into a fine meal.
Refrigerate before cutting. Both the shortbread layer and the chocolate ganache need time to firm up in the refrigerator, so don't try cutting into squares too early. I recommend waiting for at least 4 hours, preferably overnight.
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