No-Bake Pistachio Dark Chocolate

Ouadie Rhabbouron

💚 Decadent Delight: No-Bake Pistachio Dark Chocolate Bars

 

Rich, creamy, crunchy, and utterly irresistible! These No-Bake Pistachio Dark Chocolate Bars are the ultimate easy dessert for when you crave something luxurious but don't want to turn on the oven. Featuring a simple, nutty crust, a vibrant pistachio filling, and a smooth, dark chocolate topping, this treat is a delightful balance of sweet and salty flavors that will disappear fast!

 

⭐ Recipe Highlights

 

  • Prep Time: 20 minutes
  • Chill Time: 2 hours (minimum)
  • Total Time: Approx. 2 hours 20 minutes
  • Yields: 16 bars
  • Cuisine: Dessert

 

📝 Ingredients

 

 

For the Nutty Crust

 

  • 1 cup (about 120g) rolled oats (use certified gluten-free if needed)
  • 1/2 cup (about 60g) raw almonds or almond flour
  • 1/4 cup (about 30g) shelled pistachios
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) maple syrup or agave nectar
  • 2 tablespoons melted coconut oil or unsalted butter

 

For the Creamy Pistachio Layer

 

  • 1 cup (about 120g) shelled pistachios, raw or lightly toasted
  • 1/4 cup (60ml) maple syrup or agave nectar
  • 1/4 cup (60ml) full-fat coconut milk (the thick cream from the top of a chilled can) or heavy cream
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • (Optional: 1/4 teaspoon almond extract for extra flavor, or a tiny drop of green food coloring for a brighter color)

 

For the Dark Chocolate Topping

 

  • 6 ounces (about 170g) high-quality dark chocolate (70% cocoa or higher), chopped
  • 1 tablespoon coconut oil or unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons chopped pistachios (for garnish)
  • Flaky sea salt (for garnish, optional)

 

🥄 Instructions

 

 

1. Prepare the Pan

 

  • Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal later. Set aside.

 

2. Make the Nutty Crust

 

  • In a food processor, combine the oats, almonds, pistachios, cocoa powder, and salt. Process until the mixture resembles a coarse, sandy flour.
  • Add the maple syrup and melted coconut oil/butter. Pulse until the mixture is sticky and holds together when pressed (it should feel like wet sand).
  • Transfer the mixture to the prepared pan. Press it firmly and evenly into the bottom of the pan to form the crust. Use the back of a measuring cup to get a smooth, compact layer.
  • Place the pan in the freezer to chill while you prepare the filling (about 10 minutes).

 

3. Create the Creamy Pistachio Layer

 

  • Clean the food processor bowl. Add the shelled pistachios and process until they break down into a fine powder. Scrape down the sides.
  • Add the maple syrup, coconut milk/heavy cream, vanilla extract, and salt (and optional extracts/coloring). Process again, scraping down the sides as needed, until the mixture is very smooth and creamy. This may take a couple of minutes.
  • Remove the chilled crust from the freezer. Spread the pistachio filling evenly over the crust.
  • Return the pan to the freezer for at least 45-60 minutes to allow the pistachio layer to firm up completely.

 

4. Finish with the Dark Chocolate Topping

 

  • In a heatproof bowl, combine the chopped dark chocolate and coconut oil/butter.
  • Melt the chocolate using a double boiler (a bowl set over a pot of simmering water) or in the microwave in 30-second intervals, stirring until completely smooth and glossy.
  • Stir in the vanilla extract. Let it cool slightly for a couple of minutes.
  • Remove the bars from the freezer. Pour the melted chocolate evenly over the pistachio layer. Tilt the pan gently to spread the chocolate, or use an offset spatula for a perfect finish.
  • Immediately sprinkle the top with the chopped pistachios and a pinch of flaky sea salt, if using.

 

5. Chill and Serve

 

  • Place the bars back in the refrigerator for at least 1 hour (or freezer for 30 minutes) until the chocolate topping is fully set and firm.
  • Once set, use the parchment paper overhang to lift the bars out of the pan.
  • Cut into 16 squares using a sharp knife. For clean cuts, run the knife under hot water and wipe it dry before each slice.
  • Enjoy immediately!

 

💡 Baker's Notes & Tips

 

  • Pistachio Butter: For a deeper pistachio flavor and easier blending, you can use store-bought pistachio butter in place of the raw pistachios in the filling. You may need to adjust the liquid slightly.
  • Sweetness Control: The sweetness level is moderate. If you prefer a less sweet dessert, reduce the maple syrup in the crust by 1-2 tablespoons. The dark chocolate helps balance the sweetness perfectly!
  • Storage: Store the No-Bake Pistachio Dark Chocolate Bars in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. If frozen, let them sit at room temperature for 10-15 minutes before serving for the best texture.
  • Coconut Cream Tip: If using coconut milk, be sure to chill the can overnight without shaking it. Scoop the thick, white cream from the top, avoiding the watery liquid at the bottom.

 

✨ Why You'll Love This Recipe

 

These bars are a delightful explosion of textures and flavors—the chewy, rich crust gives way to a smooth, bright pistachio center, all sealed with a satisfying crack of dark chocolate. They are naturally gluten-free (if using GF oats) and can easily be made vegan, making them a crowd-pleaser for any gathering. Say goodbye to baking stress and hello to pure, effortless decadence!

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