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Vegan Pistachio Chocolate Bars
Equipment
- Double boiler
- Whisk
- Silicone molds or a parchment-lined baking dish
Ingredients
- 1 cup 150g of cocoa butter
- 1/2 cup 45g of cocoa powder
- 1/4 cup 60ml of maple syrup or agave nectar
- 1 teaspoon of vanilla extract
- A pinch of sea salt
- 1/2 cup 75g of shelled, roasted pistachios (unsalted)
Instructions
- Melt the Cocoa Butter: In a double boiler, melt the cocoa butter over medium heat until completely liquid.
- Mix in Cocoa Powder: Once the cocoa butter is melted, whisk in the cocoa powder until smooth and fully incorporated.
- Sweeten the Mix: Add the maple syrup or agave nectar, vanilla extract, and sea salt to the mixture. Stir well to combine.
- Add Pistachios: Gently fold in the roasted pistachios so they are evenly distributed throughout the chocolate mixture.
- Pour and Set: Pour the chocolate and pistachio mixture into silicone molds or a parchment-lined baking dish. Spread it evenly and tap gently to remove any air bubbles.
- Chill: Place the molds or baking dish in the fridge for at least an hour, or until the chocolate bars are completely set.
- Enjoy: Once set, pop the bars out of the molds, or if using a baking dish, cut them into pieces. Store in an airtight container in a cool place.
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If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
