Pistachio Brownie Bars
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These no bake Pistachio Brownie Bars are made with a fudgey brownie batter base, an easy homemade pistachio butter filling, and wrapped in rich sea salted dark chocolate.
They’re gluten, dairy, and refined sugar free!
They’re the perfect combination of sweet and salty!
Why You’ll Love These Pistachio Brownie Bars
- They’re completely no bake
- They satisfy your sweet tooth while nourishing you with whole food ingredients
- They’re gluten free, refined sugar free, completely vegan
- They’re incredibly refreshing to pull out the fridge or freezer on a hot summers day!
Serves: 12
Ingredients
Brownie base
- 8 whole Medjool Dates
- 1/2 cup Almond Flour
- 3 Tbsp Chocolate Protein Powder- Just Ingredients is my favorite clean ingredient brand. Made with nourishing ingredients and nothing artificial. Code colleenF10 saves you sitewide
- 2 Tbsp Cocoa Powder
- 2 Tbsp Pure Maple Syrup
Pistachio butter
- 6 oz Pistachios, Raw, Unsalted*
- 2 tsp Coconut Oil
Coating
Process
- Process brownie ingredients together until dough like
- Press into 9×5 loaf tin lined with parchment paper and place in the freezer
- Process pistachios and melted oil together for about 5 minutes, scraping sides as needed, until nut butter consistency is achieved
- I recommend using unsalted pistachios and adding sea salt to taste (I tried the first batch with salted pistachios and they were way to salty)
- Pour overtop brownie base, and place back in the freezer for 1-2 hours until firm
- Melt chocolate & coconut oil together
- Once solid, slice bars, then use a fork to dip into melted chocolate, then place on parchment paper to harden
- Sprinkle with flakey sea salt, and place in the fridge for 15min until chocolate is hard
- Enjoy!
Variations for Dietary Preferences
- Cacao Powder– or cocoa powder, or half it with chocolate protein powder for a protein boost
- Chocolate protein powder – sub out for more cocoa / cacao powder
- Almond flour – can sub for oat flour in the brownie base
- Coconut oil – can sub for another neutral oil, such as algae oil or avocado oil
- Pure Maple Syrup – do not sub for a granular sweetener. You can sub for medjool date syrup or sugar free syrup if you prefer
- Pistachio butter– feel free to try store bought. Or use another nut butter. I’ve also made this recipe almost identical with a salted caramel filling instead of the pistachio butter!
If you give these Pistachio Brownie Bars a try I’d love to hear your thoughts in the comments below! Or tag me on social media so I can see your creations!
Ingredients
Brownie base
- 8 whole Medjool Dates
- 1/2 cup Almond Flour
- 3 Tbsp Chocolate Protein Powder Or more cocoa powder
- 2 Tbsp Cocoa Powder
- 2 Tbsp Pure Maple Syrup
Pistachio butter
- 6 oz Pistachios Raw, Unsalted*
- 2 tsp Coconut Oil
Coating
- 1/2 cup Dark Chocolate
- 1 tsp Coconut Oil
- 1 pinch Kosher Flake Salt – Primal Palate
Instructions
- Process brownie ingredients together until dough like
- Press into 9×5 loaf tin lined with parchment paper and place in the freezer
- Process pistachios and melted oil together for about 5 minutes, scraping sides as needed, until nut butter consistency is achieved
- I recommend using unsalted pistachios and adding sea salt to taste (I tried the first batch with salted pistachios and they were way to salty)
- Pour overtop brownie base, and place back in the freezer for 1-2 hours until firm
- Melt chocolate & coconut oil together
- Once solid, slice bars, then use a fork to dip into melted chocolate, then place on parchment paper to harden
- Sprinkle with flakey sea salt, and place in the fridge for 15min until chocolate is hard
- Enjoy!