April 30th, 2024
Recipes
Pistachio Snicker Bars
Valentina P
- Difficulty
•
- Time 20" (plus chill time)
Consider these like Snickers' grown-up sexy cousin. Every part of these bars is delicious: the protein shortbread, pistachio caramel middle, and the rich chocolatey coating. Take a bite and no one would believe that these are gluten-free, grain-free, and made with all-natural ingredients. Plus they're pretty fun to make too.
How To MakeDiet Type: Plant-based
Shopping List
-
Base Layer
- 1/2 cup unsweetened vegan protein powder or almond flour
- 1/2 cup coconut flour
- 7 large medjool dates, pitted
- 33333333/100000000 cup coconut oil, melted
- 2 tablespoons maple syrup or date syrup Caramel Layer
- 66666667/100000000 cup shelled pistachios
- 1/2 cup smooth pistachio butter (Note 2)
- 1/4 cup coconut oil, melted
- 3 tablespoons maple syrup or date syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt Chocolate Coating (Optional)
- 1/2 cup vegan chocolate chips or chopped chocolate
- 2 tablespoons coconut oil, melted
- chopped pistachios and flaky sea salt (optional, for topping)
Instructions
- Step 1: Line 1 (5 in. x 7 in.) small freezer-safe container(s) with parchment paper so that the paper flaps hang from the sides (8 in. x 4 in. loaf pan will also work). These flaps will be used to help pull the bars from the pan later.
- Step 2: Combine all base layer ingredients in a food processor or high-powered blender. Blend until a crumbly dough is formed and all the dates are well broken down. The dough should stick together when pressed between your fingers. Add an extra date if the dough does not hold together. Press the base layer into the prepared container so that the dough is evenly spread and packed. Set aside.
- Step 3: Combine the pistachio butter, coconut oil, maple syrup, and salt in a small saucepan over medium-low heat. Bring to a low simmer until the ingredients are smooth and well incorporated, about 1 to 2 minutes. Stir in the vanilla extract. Pour this caramel layer over the base layer. Lightly press the pistachios evenly over the caramel, so that they are all touching the caramel.
- Step 4: Freeze the container for at least 3 hours to overnight, or until the layers have completely hardened.
- Step 5: Remove the hardened bars from the freezer and pull up on the parchment flaps to pop the bars out of the container. You may have to wiggle a small knife around the edges or wait a few minutes for the sides to soften. Slice the block of snickers into small bar shapes, each about the size of a mini snickers bar. Place the bars back in the freezer.
- Step 6: To make the chocolate coating, heat the chocolate and coconut oil in a microwave-safe bowl or small saucepan over low heat. If using the microwave, heat the chocolate in 20-second increments to avoid burning. The chocolate will be ready when it has completely melted.
- Step 7: Dunk the sliced bars in the melted chocolate using two forks. Allow any excess chocolate to drip off of the bars and back into the bowl. You could also only dip the top of the bars into the chocolate - either method is delicious. Place the dipped bars onto a silicon mat or wire rack. Sprinkle with optional chopped pistachios and a little salt. Repeat this process with all remaining bars. Once finished, place the bars back into the freezer to fully harden.
- Serve: Keep these pistachio snickers in the freezer until ready to eat. Let sit on a plate on the counter for a few minutes to soften. Take a bite and enjoy.
Recipe Notes
Note 1: Recipe adapted from Rachael's Good Eats. Note 2: Make your own pistachio butter using a high-powered blender or a strong food processor. Place 1 heaping cup(s) of raw shelled pistachios in the machine and blend until the nuts break down into a smooth nut butter consistency. Scrape down the sides of the machine as needed and let the machine rest if the motor feels warm. To help loosen the pistachio butter, add 2 teaspoons of coconut oil or safflower oil to the blender.
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What you should eat next
Pistachio Snicker Bars
PT20M 1/2 cup unsweetened vegan protein powder or almond flour 1/2 cup coconut flour 7 large medjool dates, pitted 33333333/100000000 cup coconut oil, melted 2 tablespoons maple syrup or date syrup 66666667/100000000 cup shelled pistachios 1/2 cup smooth pistachio butter (Note 2) 1/4 cup coconut oil, melted 3 tablespoons maple syrup or date syrup 1 teaspoon vanilla extract 1/8 teaspoon salt 1/2 cup vegan chocolate chips or chopped chocolate 2 tablespoons coconut oil, melted chopped pistachios and flaky sea salt (optional, for topping) Gluten Free Paleo Vegan 16 Servings
Ingredients:
