Vibrant pistachio layer packed between a nutty oatmeal base and dark chocolate, these chocolate pistachio bars are perfect snacks/desserts for pistachio lovers!
Add the pitted dates to a food processor and chop them into small pieces.
Then add walnuts, rolled oats, melted cacao butter, and vanilla. Use pulse to chop them and bring them all together. The mixture should be able to stick together when pressed between your fingers. Otherwise, add 1~2 tsp water to help to bind. Stop and scrape down the sides if needed.
Transfer the mixture to the prepared loaf pan. Use a spatula or a spoon to press down the mixture into an even, single layer.
Place the pan in the freezer while we make the pistachio layer.
To make the pistachio layer:
Add the pistachio to the same processor and process until they are finely chopped.
Add the rest ingredients and process to bring all ingredients together.
Remove the pan from the freezer. Transfer the pistachio layer mixture into the pan and spread it out evenly.
Return the loaf pan to the freezer for another 3~4 hours until it's set.
To make the topping:
Add dark chocolate and cacao butter into a heatable bowl. Melt them over simmering water. Make sure the bottom of the bowl doesn't touch the water.
Mix to incorporate the melted chocolate and cacao butter. Then take out the pan from the freezer and pour the melted chocolate on top of the pistachio layer. Wiggle the pan to let the chocolate evenly cover all. In this step, you want to move fast because the chocolate will get harden quite quickly.
Let it sit for about 2 minutes. Then grab the parchment paper to lift it up to remove it from the pan. Use a sharp knife to cut them into 8 squares. You can eat them directly or you want them to be softer, let them defrost for 5 minutes. Enjoy!
Notes
*Cacao butter: If you don't have cacao butter, you can also use coconut oil instead. But cacao butter is better because it got a beautiful cacao flavor that makes these bars more chocolaty!