PISTACHIO DESSERT BARS

Now we all know I’m nutty about nuts! This recipe is mixing it up a little and using pistachios to create a green sensory display.  I am yet to find a dairy-free pistachio ice-cream so have therefore come up with these as a great alternative. Try them out and see what you think!

Ingredients

THE CRUST:

  • 200 g soaked dates
  • 170 g cashews
  • 3 tbsp oat flour
  • ½ tsp salt

THE FILLING:

  • 170 g pistachios
  • 200 g soaked cashews
  • 5 tbsp maple syrup
  • 17 tbsp almond milk
  • 1 tbsp vanilla extract
  • 90 g spinach
  • Pinch of salt

Method

  1. Put baking parchment into a loaf tin or square tin.
  2. Place all crust ingredients into a food processor and pulse until the mixture starts to stick together.
  3. Transfer the crust from the food processor into the loaf tin/square tin and press down firmly, making sure it is even and place into the freezer whilst preparing the feeling.
  4. Add all filling ingredients to a clean food processor and blitz until very smooth and creamy. Take the tin out the freezer and spread the filling on the top of the base.
  5. Place back into the freezer and freeze for at least 5 hours to fully set.
  6. To decorate top with pistachios pieces and melted dark chocolate!

 

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How do they taste? I thought they were delicious! Share your thoughts over on the Instagram or Twitter feed.

Much Love,

Evie Xx

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