Raw. No Bake Coconut Butter Dipped Pistachio Bars
(Makes 10)
Pistachio bars:
130 ground pistachio (pistachio blended, into fine power form)
40g honey/ agave
2 ½ tbsp coconut butter
Coconut Butter:
1 pack of unsweetened coconut flakes
2 tbsp steiva/ honey/ agave (optional)
2 tbsp coconut oil
In a mixing bowl, mix together ingredients for the pistachio bar. Press the sticky dough mixture into a rectangular tray, press down and smooth the top out with a spoon (i.e. the back of the spoon). Place into the freezer for at least 20-30 minutes.
Place the unsweetened coconut flakes into the blender, blend on high speed for about 10 minutes (you might have to stop the blender and scrap down the sides). Then add in stevia/ honey/ agave, let it blend for another 3-4 minutes. Taste it and make sure that all coconut flakes are well blended (i.e. the butter should be smooth without any more flakes.
Wrap a large plate with plastic film
Remove the pistachio bar out of the freezer and cut into bars.
Dip half of the bar into the coconut butter, repeat with all the bars. Then repeat this procedure again (i.e. second coat).
Place the dipped bars into the freezer for about 5 -10minutes (to keep the bars, wrap them with a plastic film and place into the freezer)

Raw. No Bake Coconut Butter Dipped Pistachio Bars

(Makes 10)

Pistachio bars:

130 ground pistachio (pistachio blended, into fine power form)

40g honey/ agave

2 ½ tbsp coconut butter

Coconut Butter:

1 pack of unsweetened coconut flakes

2 tbsp steiva/ honey/ agave (optional)

2 tbsp coconut oil

In a mixing bowl, mix together ingredients for the pistachio bar. Press the sticky dough mixture into a rectangular tray, press down and smooth the top out with a spoon (i.e. the back of the spoon). Place into the freezer for at least 20-30 minutes.

Place the unsweetened coconut flakes into the blender, blend on high speed for about 10 minutes (you might have to stop the blender and scrap down the sides). Then add in stevia/ honey/ agave, let it blend for another 3-4 minutes. Taste it and make sure that all coconut flakes are well blended (i.e. the butter should be smooth without any more flakes.

Wrap a large plate with plastic film

Remove the pistachio bar out of the freezer and cut into bars.

Dip half of the bar into the coconut butter, repeat with all the bars. Then repeat this procedure again (i.e. second coat).

Place the dipped bars into the freezer for about 5 -10minutes (to keep the bars, wrap them with a plastic film and place into the freezer)

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1 year ago

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    clean eating
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