Healthy No Bake Chocolate Pistachio Bars

Healthy No-Bake Chocolate Pistachio Bars are delightful treats that redefine the concept of indulgence, offering a symphony of flavors that satisfy cravings while staying healthy.

A crunchy nutty crust with a rich, velvety chocolate base topped with crunchy, sweet pistachio praline! But here’s the twist – these bars are not just a guilty pleasure; they are a guilt-free delight meticulously crafted to elevate your snacking experience.

Pistachio Chocolate Bars

No-bake simplicity full of nutrients and flavor makes these your go-to when you want to indulge but still stay healthy. The perfect combination of flavors.

• This dessert is freezer-friendly, just store it in an airtight container and thaw it in the fridge for a couple of hours before serving.
• You can replace liquid stevia with any other liquid or powdered sweetener.
• You can replace walnuts with pecans or almonds.

For more healthy dessert ideas, check these out:

• Healthy Peanut Butter Fudge
• Healthy Lemon Muffins Recipe
• 5 Ingredient Healthy Strawberry Chia Pudding
• Secretly Healthy Chocolate Banana Bread
• Easy, Healthy Peach Crisp

Pistachio Chocolate

This no-bake dessert combines a moist and sweet crust with a smooth, soft chocolate filling. But that’s not it; on top of that, you have a praline made out of pistachios which provides crunchiness and sweetness to this mouthwatering equation.

Print Recipe

Healthy Chocolate Pistachio Bars

Crunch crust, topped with lucisous velvety filling and sprinkled with crispy pralines.

Prep Time1 hour hr

Cook Time0 minutes mins

Chilling Time3 hours hrs

Total Time4 hours hrs

Course: Dessert

Cuisine: American

Keyword: chocolate, healhty, healthy chocolate pistacio bars, pistacio bars

Servings: 8

Ingredients

Base

• ½ cup packed pitted dates
• 1 cup walnuts
• ⅓ cup shredded coconut
• 1 tbsp cacao powder

Filling

• 2 cups raw cashews soaked
• 1 cup canned coconut milk
• 1 tsp liquid stevia
• 1 tsp vanilla extract
• 4 tbsp cacao powder
• ¼ tsp salt
• ¼ cup melted coconut oil

Pistachios Topping

• ⅔ cup shelled pistachios
• ⅓ cup raw sugar any kind of sugar will work
• ¼ cup water

Instructions

• Place walnuts in a blender or food processor and pulse until a ground consistency. Then add dates, cacao powder, and shredded coconut. Note 1: Dates should be moist and sticky. If yours are dry, soak them in warm water for 20 minutes, then drain excess water until you get a sticky dates puree. Note 2: the ½ cup of dates was measured with dates pitted and packed. Then, pulse again to combine all the ingredients. The result should be a grainy but sticky mixture. Tip: if it is still not sticky, add a few drops of water and pulse again. This will add moisture to the dates and solve the issue.
• Take an 8’’ square pan and line it with parchment paper. Transfer the base mixture into the prepared pan and press it down to cover it evenly.
• To make the filling: place soaked and drained cashews, liquid stevia, vanilla extract, salt, melted coconut oil, canned coconut milk, and cacao powder in a food processor or blender and pulse until completely smooth. In my experience, blenders and high-speed food processors achieve a softer texture than regular food processors.
• Note 3: Canned coconut milk; I’ve spooned first the solids of a 14oz can and filled the rest of the cup with the liquid part.
• Pour the filling over the prepared base, extend it evenly. Then, refrigerate for at least 3 hours or until completely set. This process can be sped up by placing the dessert in the freezer for one hour and then moving it to the fridge to set.
• Prepare the pistachio praliné: To make the pistachio praline, you need to make caramel first. So, add brown sugar and water into a small pot and place it over a medium heat stovetop until it turns amber brown and thickens. Once you notice thick bubbles on top of the caramel, leave it for one more minute and remove it from heat. In the meantime, place pistachios over a tray. Using a non-stick tray or covering it with a baking mat will be helpful in the next step. Once your caramel is ready, pour it over the pistachios and coat them evenly, you’ll need to be quick as the caramel will harden fast. Let it harden for 20 to 30 minutes.
• Once pistachios are hard enough, use a metal spatula to lift the caramelized pistachio pieces. Add those pieces into a food processor to make the praline. Blend until it gets to your desired consistency.
• Slice your No-Bake Dessert and garnish with the prepared pistachio praliné.