Chocolate Pistachio Snack Bars

February 08, 2021

Chocolate Pistachio Snack Bars

How good are pistachios? Not only are they one of the most delicious nuts out there with their crunch, creaminess & their flavour, but they're also rich in important nutrients. 

Pistachios are one of the richest sources of Vitamin B6 out there. Partnered with their antioxidant content, high source of protein & fibre make them a great addition to your diet. 

Finding ways to love pistachios isn't a difficult task. This snack bar recipe is easy to make, easy to enjoy and a great source of energy. Its also so incredibly delicious!

 

Chocolate Pistachio Snack Bars

Author: Demeter | www.beamingbaker.com

Ingredients:

dry ingredients

  • ¾ cup pistachios, shelled & chopped
  • ¼ cup pecans, chopped
  • ½ cup gluten free rolled oats
  • ¼ cup chocolate chips
  • ¼ cup ground flaxseed
  • ¼ teaspoon salt (optional)

wet ingredients

  • 1 tablespoon coconut sugar
  • 2 tablespoons melted coconut oil
  • 1 tablespoon unsalted, natural creamy almond butter
  • 3 tablespoons pure maple syrup

 

Instructions:

  1. Preheat the oven to 160. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside for later.
  2. Add all dry ingredients to a large bowl: pistachios, pecans, oats, chocolate chips, flaxseed, and salt, if using. Stir until well mixed.
  3. Add all wet ingredients to a medium bowl: coconut sugar, coconut oil, almond butter, maple syrup, almond extract. Whisk until well incorporated.
  4. Pour wet ingredients over dry ingredients. Using a rubber spatula, stir and fold until very well mixed.
  5. Pour the mixture into the prepared baking pan. Using the spatula, press mixture firmly down into an even, very tightly packed layer.
  6. Bake for 22-27 minutes. Mine took 25 minutes.
  7. Place baking pan onto a cooling rack to cool for about 30 minutes, or until completely firm. After, lift bars and parchment paper onto the cooling rack to finish cooling for 1-2 hours. Slice and enjoy! Storing instructions below.

 




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