Foolproof Pistachio Chocolate Bars

Pistachio Ganache Bars are rich, creamy, and layered with nutty pistachio and smooth chocolate ganache. The slightly crumbly base balances the sweetness, making each bite so satisfying.

Course: Dessert, Snack, Vegan

Cuisine: Fusion (Filipino-American)

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.

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