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–+ servings

Pistachio Caramel Bars

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Serves: 24 bars
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes

Ingredients

Shortbread Crust

  • 3/4 cup almond flour
  • 2 tbsp cassava flour coconut flour or tapioca flour
  • 3 tbsp softened coconut oil use refined for a neutral flavor
  • Pinch of salt

Homemade Pistachio Butter

  • 6 oz bag roasted pistachios, salted or lightly salted

Pistachio Caramel

  • 1/2 cup pistachio butter, homemade or storebought
  • 1/3 cup maple syrup or honey
  • 1/3 cup coconut oil melted
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon

Chocolate Shell

  • 3/4 cups dark chocolate chips
  • 1 tbsp coconut oil
  • Flakey salt, to top
  • Crushed pistachios, to top

Directions

  1. Preheat oven to 350 F
  2. For the crust, mix together the almond flour, coconut flour, coconut oil and pinch of salt to form a crumble- I like using a fork to mix. Flatten into an 8 x 8 baking dish lined with parchment paper.
  3. Bake the crust for 12-15 minutes, until it starts to brown around the edges. Remove from oven and let cool for 5 minutes before topping with the caramel.
  4. While the crust bakes, prepare the pistachio butter if you're making your own. Add the pistachios to a high-speed food processor and blend together in 2 minute increments, scraping down the sides in between blends. This will take about 10 minutes total to reach a creamy consistency. The pistachios will start as a crumble, then thicker paste, then smoothen out into a butter. See photos below for reference.
  5. Once your pistachio butter is ready, add it to a bowl with the maple syrup, melted coconut oil, vanilla and cinnamon. Whisk together until a smooth caramel-like mixture forms.
  6. Pour the caramel layer over the baked crust and spread evenly using a rubber spatula.
  7. Melt the chocolate chips with the coconut oil in 30 second increments in the microwave until smooth. Gently pour over the caramel layer and tilt the pan around to cover all corners. Top with a sprinkle of crushed pistachios
  8. Freeze the bars for at least 1 hour before slicing.
  9. For smoother slicing, use a large chef's knife and run it under boiling water then pat it dry before slicing.
  10. Cut into 24 smaller bars and top with flakey salt. Keep refrigerated for up to 2 weeks, or frozen for up to 3 months.