Addictive 3-Layer Pistachio Chocolate Bar
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INGREDIENTS
Date layer:
- 18 medium-sized dates, pitted and finely chopped
- 80 grams pecans, crushed
- 1 tablespoon peanut butter
Pistachio layer:
- 150 grams pistachios, crushed
- 3 tablespoons honey
- ½ teaspoon cinnamon
Coating:
- 100 grams dark chocolate
- 1 tablespoon coconut oil
- Coarse salt
INSTRUCTIONS
- Combine the chopped dates with crushed pecans and peanut butter and mix well until you get a uniform mixture.
- Line a 8×8” (20×20 cm) sheet pan with parchment paper. Spread the mixture and level it using a spatula, then freeze for about 10 minutes.
- Lightly roast the remaining crushed pistachios in a pan over medium heat for about 10 minutes, then finely grind them. Add honey and cinnamon, mix well until you get a sticky mixture. Spread it evenly over the date layer and press it firmly.
- Remove from the baking dish and cut into bars of uniform size, then freeze for 10 minutes before coating.
- Melt the dark chocolate and coconut oil in a bowl in 10-second microwave pulses. Dip each bar in the chocolate mixture, sprinkle a little coarse salt on top, and refrigerate for 4-5 hours before serving.
MY NOTES
FAQ
How long does this pistachio chocolate bar last in the fridge?
This pistachio chocolate bar can typically last for up to 1-2 weeks when stored in an airtight container in the refrigerator. However, it’s essential to ensure the bars are properly sealed to maintain freshness. Factors such as the moisture content and the type of ingredients used can affect their shelf life. Additionally, storing them in the freezer can extend their longevity, allowing you to enjoy them for even longer periods. Always check for any signs of spoilage before consuming.
Is it possible to make these bars without using a microwave?
Yes, it is possible to make these bars without using a microwave. Instead of melting the chocolate and coconut oil in the microwave, you can use a double boiler method. Simply place a heatproof bowl over a pot of simmering water, ensuring the water doesn’t touch the bottom of the bowl. Add the chocolate and coconut oil to the bowl, stirring occasionally until melted and smooth. Then, proceed with dipping the bars in the melted chocolate as directed in the recipe.
Can I use almond butter instead of peanut butter?
Yes, you can substitute almond butter for peanut butter in this pistachio chocolate bar recipe. Almond butter provides a similar creamy texture and nutty flavor, making it a suitable alternative. Ensure to use a smooth almond butter to achieve the desired consistency in the date layer. The flavor profile may vary slightly, but it will complement the other ingredients well. Adjust the quantity to taste if necessary, keeping in mind that almond butter might have a slightly different sweetness level compared to peanut butter.
Can I omit the coconut oil from the chocolate coating?
Yes, you can omit the coconut oil from the chocolate coating if desired, or simply replace it with any other kind of oil. Coconut oil is often added to chocolate coatings to help with smoothness and to create a glossy finish. However, it is not essential for the overall taste or texture of the bars. Simply melt the dark chocolate on its own or with another kind of oil, either using a microwave or a double boiler method, and dip the bars as instructed. The chocolate may set slightly firmer without the coconut oil, but it will still coat the bars effectively.
