Have yourself some pistachio chocolate bars for a sweet treat! Each bar is made up of delicious melted chocolate, crunchy pistachio filling, and a nutty base. The combination of flavors makes one simple but yummy gluten-free snack or dessert!
If you love dessert bars, you should also try these cookie bars or these lemon bars for another easy and delicious treat option.
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Why You’ll Love This Recipe
These pistachio chocolate bars are a delicious dessert or snack that can satisfy your nutty dark chocolate cravings. This dessert bar recipe is simple to make, delectable, vegan, and gluten-free.
Pistachios are a good source of healthy fats and antioxidants. Coconut cream keeps the ganache creamy without using dairy. These pistachio chocolate bars fit every diet and are a great addition to your dessert options!
Ingredients
Listed below are all the ingredients you will need:
- almond flour
- glutinous rice flour
- powdered sugar
- coconut oil
- water
- salt
- pistachio cream
- dark chocolate
- coconut cream
- vanilla extract
- chopped pistachios
See the recipe card for quantities.
Instructions
Prepare the Pan
1. Preheat the oven to 325°F (165°C).
2. Grease and line an 8 × 8-inch baking pan with parchment paper, allowing it to hang over the sides for easy removal.
Make the Base
3. In a large bowl, combine almond flour, glutinous rice flour, powdered sugar, and salt.
4. Stir to evenly combine using a spoon or spatula.
5. Add melted coconut oil and water.
6. Mix until a crumbly dough forms.
7. Press the mixture firmly into the prepared pan, forming an even layer.
8. Bake for 18–20 minutes, or until lightly golden.
9. Allow to cool for 10 minutes.
Add the Pistachio Layer
10. Spread pistachio cream evenly over the cooled base.
11. Place in the freezer for 10 minutes to firm up.
Make the Ganache
12. Place finely chopped dark chocolate in a heatproof bowl.
13. Heat coconut cream over medium heat until just hot (do not boil).
14. Pour the hot coconut cream over the chocolate.
15. Let sit for 3 minutes, then stir until smooth.
16. Add powdered sugar and vanilla extract.
17. Stir until fully combined and smooth.
Assemble and Chill
18. Pour the ganache over the pistachio layer.
19. Tap the pan gently to level the surface and remove air bubbles.
20. Refrigerate for 5–10 minutes, then sprinkle chopped pistachios on top.
21. Add flaky sea salt if desired.
22. Return to the refrigerator and chill for at least 4 hours or overnight.
Slice and Serve
23. Serve chilled, but not frozen.
24. Lift the bars out of the pan using the parchment paper.
25. Slice into 12 bars. Then enjoy!
Substitutions & Variations
- Ingredient Swap
For a natural sweetener, swap powdered sugar with maple syrup. - Variation
If you don't have almond butter, you can try oat flour for a different texture. - Mistake to Avoid
Never boil the coconut cream! The ganache can split if it simmers. - Storage Tips
- Pistachio chocolate bars can last 3 days in the fridge and 1 month in the freezer.
- Keep them in an airtight container. Let them sit at room temperature for a few minutes before serving.
FAQs
Foolproof Pistachio Chocolate Bars
Ingredients
For the Base:
- ¾ cup almond flour (90g)
- 6 tablespoons glutinous rice flour (60g)
- 3 tablespoons powdered sugar (23g)
- 4 tablespoons coconut oil (60ml), melted
- 1 tablespoon water (15ml)
- ¼ teaspoon salt (2g)
For the Filling:
- ½ cup pistachio cream (120ml)
For the Ganache:
- 5 ounces dark chocolate (140g), finely chopped
- 1 cup coconut cream (235ml)
- 4 tablespoons powdered sugar (30g)
- 1 teaspoon vanilla extract (5ml)
- ¼ cup chopped pistachios (35g)
- flaky sea salt for garnish (optional)
Instructions
Prepare the Pan
- Preheat the oven to 325°F (165°C).
- Grease and line an 8 × 8-inch baking pan with parchment paper, allowing it to hang over the sides for easy removal.
Make the Base
- In a large bowl, combine almond flour, glutinous rice flour, powdered sugar, and salt.
- Stir to evenly combine.
- Add melted coconut oil and water.
- Mix until a crumbly dough forms.
- Press the mixture firmly into the prepared pan, forming an even layer.
- Bake for 18–20 minutes, or until lightly golden.
- Allow to cool for 10 minutes.
Add the Pistachio Layer
- Spread pistachio cream evenly over the cooled base.
- Place in the freezer for 10 minutes to firm up.
Make the Ganache
- Place finely chopped dark chocolate in a heatproof bowl.
- Heat coconut cream over medium heat until just hot—do not simmer or boil.
- Pour the hot coconut cream over the chopped chocolate.
- Let sit for 3 minutes, then stir until smooth.
- Add powdered sugar and vanilla extract.
- Stir until fully combined and smooth.
Assemble and Chill
- Pour the ganache over the pistachio layer.
- Tap the pan gently to level the surface and remove air bubbles.
- Refrigerate for 5–10 minutes, then sprinkle chopped pistachios on top.
- Add flaky sea salt if desired.
- Return to the refrigerator and chill for at least 4 hours or overnight.
Slice and Serve
- Lift the bars out of the pan using the parchment paper.
- Slice into 12 bars.
- Serve chilled, but not frozen.
Notes
- Use full-fat coconut cream for a smooth and rich ganache.
- Check that pistachio cream is vegan, as some contain dairy.
- For a twist, add a layer of raspberry jam before the ganache and garnish with raspberries.
- Store in the refrigerator for up to 3 days or freeze for up to 1 month.
Watch The Recipe Video!
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Need a chocolate dessert for your cravings? These pistachio chocolate bars will satisfy you perfectly. Easy to prepare and delicious as snacks!
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