These pistachio ganache bars are a vegan and gluten free dessert bar bringing popular flavors together with a pistachio cream and coconut cream chocolate ganache. The crumbly, gluten free shortbread base is barely sweet, made with almond and rice flours and layered with pistachio cream before being topped with a thick chocolate ganache. If you’re looking for vegan desserts, gluten free desserts, or chocolate desserts, this is a great recipe to try!
And, if you’re looking for more delicious vegan and gluten free desserts, try these chocolate chip cookies or these pear crumble bars.
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What You’ll Need For These Pistachio Ganache Bars
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How To Make Pistachio Ganache Bars
Grease and line an 8” x 8”/20 x 20cm baking pan with parchment paper. Make sure the paper comes up the sides for easy removal later. Preheat oven to 325° F/165C.
In a large bowl, combine almond flour, rice flour, powdered sugar, and salt. Stir to combine.
Add the coconut oil and water. Stir until a crumbly mixture forms.
Press mixture into pan. Pat into an even layer.
Bake for 18-20 minutes, until golden on top. Cool for 10 minutes.
Spread the pistachio cream in an even layer over the base. Place in the freezer for 10 minutes.
Finely chop the chocolate and place in a heat proof bowl.
Heat the coconut cream over medium heat until just hot – do not simmer or boil.
Pour coconut cream over chopped chocolate. Allow to sit for 3 minutes. Stir until smooth.
Add the powdered sugar and vanilla. Stir until smooth.
Pour over the base and cream. Tap to level out and release any bubbles.
Place in the fridge for 5-10 minutes. Sprinkle on the chopped pistachios. If desired, sprinkle on some flaky sea salt. Return to the fridge to set for at least 4 hours or overnight.
Slice into 12 pieces.
Can be stored in the fridge for up to 3 days or wrapped in the freezer for up to 1 month. Serve cool but not frozen.
Important Recipe Notes
Coconut cream: Use a full fat coconut cream not regular coconut milk. You can recover the coconut cream from coconut milk if your coconut milk does not have emulsifiers (separates). Let a can of coconut milk sit overnight (or longer) in the fridge for the coconut cream to solidify at the top of the can.
Pistachio cream: Many store bought pistachio creams are not vegan due to dairy. Double check ingredient lists or make your own.
Give it a raspberry twist: Add a layer of raspberry jam on top of the pistachio cream before pouring on the ganache and garnish with fresh or freeze-dried raspberries.
Vegan and Gluten Free Desserts
Financiers– Vegan gluten free financiers offer a plant-based take on a classic French almond cake traditionally made with butter and egg whites. This version preserves the refined crumb and delicate sweetness associated with financiers while remaining entirely vegan, soy free, and gluten free.
Chocolate Chia Pudding– This raspberry chocolate chia pudding is a creamy vegan and gluten free raspberry chia pudding topped with dark chocolate ganache. Rich, dessert chia pudding made with coconut milk and fresh or frozen raspberries is naturally sweetened with maple syrup and complemented with an easy coconut milk chocolate ganache.
Pistachio Ganache Bars
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Ingredients
- 3/4 cup/90g almond flour
- 6 tbsp/60 glutinous rice flour * despite its' name, it IS gluten free
- 3 tbsp/23g powdered sugar
- 4 tbsp/60ml coconut oil melted
- 1 tbsp/15ml water
- ¼ tsp/2g salt
- ½ cup/120ml pistachio cream
- 5 oz/140g dark chocolate finely chopped
- 1 cup/235ml coconut cream
- 4 tbsp/30g powdered sugar
- 1 tsp/5ml vanilla extract
- ¼ cup/35g chopped pistachios
Method
- Grease and line an 8” x 8”/20 x 20cm baking pan with parchment paper. Make sure the paper comes up the sides for easy removal later. Preheat oven to 325° F/165C.
- In a large bowl, combine almond flour, rice flour, powdered sugar, and salt. Stir to combine.
- Add the coconut oil and water. Stir until a crumbly mixture forms.
- Press mixture into pan. Pat into an even layer.
- Bake for 18-20 minutes, until golden on top. Cool for 10 minutes.
- Spread the pistachio cream in an even layer over the base. Place in the freezer for 10 minutes.
- Finely chop the chocolate and place in a heat proof bowl.
- Heat the coconut cream over medium heat until just hot – do not simmer or boil.
- Pour coconut cream over chopped chocolate. Allow to sit for 3 minutes. Stir until smooth.
- Add the powdered sugar and vanilla. Stir until smooth.
- Pour over the base and cream. Tap to level out and release any bubbles.
- Place in the fridge for 5-10 minutes. Sprinkle on the chopped pistachios. If desired, sprinkle on some flaky sea salt. Return to the fridge to set for at least 4 hours or overnight.
- Slice into 12 pieces.
- Can be stored in the fridge for up to 3 days or wrapped in the freezer for up to 1 month. Serve cool but not frozen.
