One part nutritious snack, one part decadent dessert, these no-bake chocolate-mint pistachio bars are a combo of whole plant foods – and nothing else. The recipe makes 12 bars, but if you’d like to slice them a bit larger to form six mega bars… we’re totally OK with that!
No-Bake Chocolate-Mint Pistachio Bars
- 1 cup vegan butter
- 1/2 cup coconut sugar
- 3 cups old fashioned rolled oats
- 1 tsp. vanilla extract
- 1/2 tsp. peppermint extract
- 1 cup dark chocolate pieces
- Pinch salt
- 1/2 cup cashew butter
- 1/2 cup unsalted roasted pistachios, chopped
- 1/3 cup oat milk or dairy-free milk of choice, if needed*
- Date syrup, to drizzle
Line square dish with parchment paper, allowing it to hang over edges (this makes it easy to lift bars out in one piece).
Over medium heat, melt butter and coconut sugar until sugar dissolves. Stir in peppermint and vanilla extracts.
Cook over low heat for around 4-5 minutes until ingredients are well blended. Pour mixture into prepared dish and spread evenly while pressing down. Set aside.
In small pan, melt cashew butter and chocolate pieces. *If needed, add a little dairy-free milk and stir until smooth.
Pour chocolate mixture over the crust in the pan and spread evenly. Top with chopped pistachios and a drizzle of date syrup. Refrigerate at least 3 hours or overnight. Bring to room temperature before cutting into bars. Enjoy immediately.