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Pistachio No Bake Squares
5 from 9 votes

Pistachio No Bake Squares

This is a Vegan gluten free recipe that tastes creamy and morish. I have used butter in this version because I don't like coconut butter. The recipe was adapted from "the green life"

Servings: 6
Course: Others
Cuisine: International, Vegan, gluten-free

Ingredients

Base
  • 12 pitted dates fresh
  • 1/2 cup pistachios raw
  • 20 gm cacao powder / or dutch cocoa 1 Tablespoon
  • 20 gm chia seeds 1 Tablespoon
  • ½ tsp spirulina powder - or 2 pistachio paste
  • 1 pinch salt sea salt
Filling
  • 2 whole avocado pitted, ripe
  • 80 gm cashews raw
  • 200 gm Nutelex or coconut butter
  • 65 ml non-dairy milk ¼ cup
  • 40 ml honey or maple syrup
  • ¼ tsp vanilla extract
Topping
  • 150 gm pistachio Crushed roasted

Instructions

    Cup of Yum
  1. You will need a small square pan 7 in or 17 cm tin and a refrigerator!
  2. To make the crust place the pistachios in your food processor and pulse until they are crushed and start to form a flour. Add the other ingredients and blend until everything is combined. The texture should be smooth and sticky. If the paste is too dry, add a couple dates.
  3. Press into the bottom of a squared pan and set aside in the fridge while you are preparing the filling.
To make the filling
  1. Throw all of the ingredients into your blender or food processor and blend until smooth and creamy .
  2. Spread the filling evenly onto your crust. Top with some crushed pistachios and cacao nibs.
  3. Put back in the fridge and let sit for 3-4 hours. Slice into squares and keep chilled
  4. NOTES
  5. This recipe is gluten-free, refined-sugar free, raw and vegan. You can keep the squares in the freezer if you need to.