Pistachio & Pumpkin Seed Bars Recipe
Deliciously healthy Pistachio & Pumpkin Seed Bars that combine the natural sweetness of dates with crunchy nuts and seeds, topped with rich dark chocolate. Perfect for a nutritious snack or a guilt-free treat, these bars are easy to make with no baking required.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 bars
- Category: Snack
- Method: No-Cook
- Cuisine: Western
- Diet: Vegetarian
Ingredients
Base Ingredients
- ¼ cup pumpkin seeds (30g)
- ½ cup pistachios (65g)
- 1½ cups soft medjool dates, pitted (225g)
- 1 cup rolled oats (100g)
- ½ cup almond butter (120g)
Topping
- 1 cup dark chocolate (150g)
- 2-3 tbsp pumpkin seeds and chopped pistachios
Instructions
- Prepare the Base: Add the pumpkin seeds, pistachios, medjool dates, rolled oats, and almond butter into a food processor. Blend until the mixture is thoroughly combined and sticks together. If the mixture is too dry or crumbly, add 1 to 2 tablespoons of water gradually until it comes together into a sticky dough.
- Shape the Bars: Divide the mixture into 12 equal portions. Press each portion firmly into a mini brownie tin or into cupcake cases to form the base layer. Place the tin or cases in the refrigerator to chill and firm up while you prepare the chocolate topping.
- Melt the Chocolate: Gently melt the dark chocolate by placing a heatproof bowl over a pan of simmering water (double boiler method). Stir the chocolate until smooth and fully melted.
- Add the Topping and Set: Remove the base bars from the refrigerator and spoon a small amount of melted chocolate over each one. Sprinkle the tops with extra pumpkin seeds and chopped pistachios for added crunch and flavor. Return the bars to the refrigerator and chill until the chocolate topping has fully set, about 20-30 minutes.
Notes
- If your dates are dry, soaking them in warm water for 10 minutes before blending can help the mixture come together more easily.
- You can substitute almond butter with any nut or seed butter, like peanut or sunflower seed butter.
- Store the bars in an airtight container in the refrigerator for up to one week or freeze for longer storage.
- Add a pinch of sea salt over the chocolate topping for a sweet and salty flavor contrast.
Find it online: https://miracooking.com/pistachio-and-pumpkin-seed-bars-recipe/
