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Pistachio Ganache Bars

Pistachio Ganache Bars that are topped with a pistachio cream, chocolate ganache, and pistachios on top
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Categories: vegan, gluten free, soy free, dessert, snack

Serves: 12

Prep Time: 10 minutes

Bake Time: 20 minutes

Assembly: 10 minutes

Chill Time: 4 hours

Total Time: 4 hours 40 minutes

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. In a large bowl, combine almond flour, rice flour, powdered sugar, and salt. Stir to combine.
  3. Add the coconut oil and water. Stir until a crumbly mixture forms.
  4. Press mixture into pan. Pat into an even layer.
  5. Bake for 18-20 minutes, until golden on top. Cool for 10 minutes.
  6. Spread the pistachio cream in an even layer over the base. Place in the freezer for 10 minutes.
  7. Finely chop the chocolate and place in a heat proof bowl.
  8. Heat the coconut cream over medium heat until just hot – do not simmer or boil.
  9. Pour coconut cream over chopped chocolate. Allow to sit for 3 minutes. Stir until smooth.
  10. Add the powdered sugar and vanilla. Stir until smooth.
  11. Pour over the base and cream. Tap to level out and release any bubbles.
  12. 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.
  13. Slice into 12 pieces.
  14. 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.

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.

Find it online: https://thevgftable.com/pistachio-ganache-bars/