Why You’ll Love This No Bake Chocolate Pistachio Bars

• Seriously, no oven required. This is the ultimate lazy-day or heatwave dessert. You just need a food processor, a bowl, and a bit of patience while it sets in the fridge. It’s practically foolproof.
• The texture contrast is unreal. You get the firm, chewy base, the impossibly smooth and rich chocolate layer, and the final crunch from the salted pistachios. It’s a party in your mouth with every single bite.
• They feel incredibly fancy but are deceptively simple. These bars look like they came from a high-end patisserie, but the process is straightforward. They’re perfect for impressing guests or treating yourself without any of the stress of traditional baking.
• Incredibly adaptable. Not a fan of pistachios? Swap them for almonds or hazelnuts. Want a hint of orange? Add some zest to the chocolate layer. This recipe is a fantastic template for your own creations.

Ingredients & Tools

• 200 g pitted Medjool dates
• 150 g raw almonds (or a mix of almonds and walnuts)
• 30 g unsweetened shredded coconut
• 2 tbsp cocoa powder
• Pinch of fine sea salt
• 1-2 tbsp maple syrup or agave nectar
• 1 tbsp coconut oil, melted
• 200 g high-quality dark chocolate (70% works great), finely chopped
• 120 ml full-fat coconut milk (the creamy part from a can)
• 75 g shelled pistachios, roughly chopped, plus more for topping

Tools: 8×8 inch (20×20 cm) square baking pan, food processor, parchment paper, small saucepan, heatproof bowl.

The quality of your chocolate really makes a difference here—since it’s the star of the top layer, using something you enjoy eating on its own is key. And for the dates, Medjool are the best because they’re naturally so soft and sticky, which helps bind the base beautifully without needing much else.

Serves: 9-12 bars | Prep Time: 25 minutes | Chill Time: 2+ hours | Total Time: 2 hours 25 minutes (mostly inactive)

Before You Start: Tips & Ingredient Notes

• Soak those dates if they’re dry. If your Medjool dates aren’t super soft and sticky, soak them in hot water for 10 minutes, then drain and pat dry thoroughly. This little step ensures your base will hold together perfectly.
• Don’t skip toasting the nuts. Giving the almonds a quick toast in a dry pan for a few minutes until fragrant will deepen their flavour immensely and add another layer of complexity to the base. It’s a small effort for a big reward.
• Chop that chocolate finely. The smaller the chocolate pieces, the more evenly and quickly they will melt when you add the warm coconut milk. This helps you achieve that silky-smooth ganache without any lumps.
• Patience is your secret ingredient. I know it’s tempting to slice into these bars after an hour, but giving them a full two hours—or even better, overnight—to set in the fridge is non-negotiable for clean, perfect slices.

How to Make No Bake Chocolate Pistachio Bars

Serving Suggestions

Complementary Dishes

• A simple fruit platter with berries and orange segments — The bright, acidic freshness of the fruit cuts through the richness of the chocolate beautifully, balancing the whole experience.
• A scoop of vanilla bean or coconut ice cream — For the ultimate indulgence, serve a bar slightly chilled alongside a scoop of something cold and creamy. The temperature and flavour contrast is divine.

Drinks

• A strong cup of black coffee or espresso — The bitterness of the coffee is a classic partner for dark chocolate, making each bite of the bar taste even more intense and satisfying.
• A glass of chilled oat or almond milk — For a non-caffeinated option, a cool, creamy plant-based milk is a wonderfully simple and comforting pairing.

Something Sweet

• These bars are perfect on their own! — Honestly, they are a complete dessert experience. But if you’re serving a crowd, they pair wonderfully with other no-bake bites like coconut macaroons or almond butter cookies for a varied dessert platter.

Top Mistakes to Avoid

• Mistake: Not pressing the base firmly enough. A loosely packed base will crumble when you try to slice the bars. Really put some muscle into it with the back of that glass to create a solid foundation.
• Mistake: Adding cold coconut milk to the chocolate. If the milk isn’t hot enough, the chocolate won’t melt properly, and you’ll end up with a grainy, lumpy ganache. Look for those small bubbles around the edge of the saucepan.
• Mistake: Slicing too soon. Impatience is the enemy of clean slices. If the chocolate layer hasn’t fully set, your knife will drag through it and make a mess. Wait the full two hours, or even longer if you can.
• Mistake: Using stale nuts. Nuts can go rancid. Give your almonds and pistachios a quick smell before using. They should smell sweet and nutty, not bitter or off. Fresh ingredients make all the difference.

Expert Tips

• Tip: Warm your knife for flawless slices. For picture-perfect bars, run your sharp knife under very hot water, wipe it dry, and then make a clean, confident cut. The heat helps the knife glide through the firm chocolate without cracking it. Rewarm and wipe between each cut.
• Tip: Add a flavour boost to the base. A quarter teaspoon of almond extract or a pinch of instant espresso powder blended into the base mixture can add a wonderful, subtle depth that complements the chocolate and pistachios amazingly well.
• Tip: Get creative with toppings. Beyond pistachios, a light sprinkle of flaky sea salt just after adding the ganache is incredible. You could also add a dusting of cocoa powder, cacao nibs for extra crunch, or even a drizzle of melted white chocolate once the bars are set.
• Tip: For a smoother base, process longer. If you prefer a base that’s less gritty and more like a firm paste, just keep processing the date and nut mixture for a minute or two longer until it becomes almost smooth.

FAQs

Can I use a different type of nut for the base?
Absolutely! Walnuts, pecans, or even cashews work wonderfully. Just keep the total weight about the same. The same goes for the pistachios in the topping—hazelnuts would be a fantastic, decadent alternative. The recipe is very forgiving when it comes to nut substitutions.

My ganache split or became grainy. What happened?
This usually occurs if the coconut milk was too hot and the chocolate “seized,” or if there was a tiny bit of water in the bowl. All is not lost! Try adding a teaspoon of room-temperature coconut milk and whisking vigorously. It can often bring it back together. If not, it will still taste delicious, even if the texture isn’t perfectly smooth.

How long will these bars keep?
Stored in an airtight container in the refrigerator, they will keep beautifully for up to a week. You can also freeze them for up to three months. Just slice them first, layer them between parchment paper in a container, and thaw in the fridge before serving.

Can I make these without coconut?
For the base, you can simply omit the shredded coconut and use an additional 30g of almonds. For the ganache, replacing coconut milk is trickier as it’s key to the creamy, dairy-free texture. You could try using another full-fat, creamy plant-based milk, but the result may be slightly less rich and firm.

Are these bars vegan and gluten-free?
As written, yes, they are! Just always double-check your chocolate to ensure it’s dairy-free if you’re following a strict vegan diet. And since we’re using nuts and dates for the base, they are naturally gluten-free, making them a great option for those with dietary restrictions.