Pistachio Brownie Bars

These no bake 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!

Serves: 12

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

Process

1. Process brownie ingredients together until dough like
2. Press into 9×5 loaf tin lined with parchment paper and place in the freezer
3. Process pistachios and melted oil together for about 5 minutes, scraping sides as needed, until nut butter consistency is achieved
4. 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)
5. Pour overtop brownie base, and place back in the freezer for 1-2 hours until firm
6. Melt chocolate & coconut oil together
7. Once solid, slice bars, then use a fork to dip into melted chocolate, then place on parchment paper to harden
8. Sprinkle with flakey sea salt, and place in the fridge for 15min until chocolate is hard
9. Enjoy!

Pistachio Brownie Bars

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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!