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.
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.