Go Back

Pistachio Brownie Bars

Print Pin

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 9x5 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!