Summer Keto Chocolate Pistachio Bars ☀️
Enjoy these easy-to-make, refreshing chocolate pistachio bars, perfect for a keto-friendly summer treat!
Equipment
- Chocolate bar mold
- Dry Pan
- Food Processor
- Microwave-safe Bowl
- Small pot
Ingredients
- 1 1/4 cups sugar-free semi-sweet chocolate baking chips (like Lily's)
- 2/3 cup raw, shelled pistachios
- 1/3 cup unsweetened, shredded coconut
- 1/4 cup water
- 2 tablespoons sugar-free confectioners' sweetener
- 1/8 teaspoon almond extract
- 1 1/2 teaspoons coconut oil
- salt A few pinches
Instructions
- Toast the Coconut: In a dry pan over medium heat, gently toast the shredded coconut until it turns light golden brown and smells fragrant. Stir often to prevent burning. Once toasted, set it aside to cool completely.
- Prepare Pistachios (Optional for Bright Green Color): Bring a small pot of water to a boil. Add the raw pistachios and let them blanch for about 1 minute. Drain them, then rinse under cold water. If you want a brighter green paste, gently rub the pistachios between a clean towel or with your fingers to remove their outer skins.
- Make the Pistachio Filling: In a food processor, combine the prepared pistachios, ¼ cup water, 2 tablespoons sugar-free sweetener, a few pinches of salt, and ⅛ teaspoon almond extract. Pulse the mixture several times, scraping down the sides as needed. Continue pulsing for a few minutes until it forms a smooth paste. In a small bowl, mix this pistachio paste with the cooled, toasted coconut until well combined.
- Start the Chocolate Mold: In a microwave-safe bowl, combine ¾ cup chocolate chips and 1 teaspoon coconut oil. Microwave in 30-second bursts, stirring well after each, until smooth and melted. Pour this melted chocolate into your chocolate bar mold, ensuring it coats both the bottom and sides evenly. Be careful not to make the layer too thick. Tilt the mold and use a small spatula to spread the chocolate if needed. Place the mold in the freezer for about 10 minutes to firm up.
- Add the Delicious Filling: Once the first chocolate layer is firm, carefully spread the pistachio-coconut filling evenly over it, gently pressing it down into a smooth layer.
- Top with More Chocolate: In another small bowl, melt the remaining ⅔ cup chocolate chips with ½ teaspoon coconut oil using the same microwave method (30-second increments, stirring). Pour this melted chocolate over the pistachio filling, spreading it evenly to cover the top.
- Final Chill & Enjoy: Place the mold back in the freezer for a final 15 minutes until fully set. Once firm, carefully remove the bars from the mold and enjoy your easy, healthy, and refreshing chocolate pistachio treats!
Notes
You will need a chocolate bar mold for this recipe!
Nutrition Information (per serving):
Calories: 101 kcal
Total Carbs: 12g
Net Carbs: 1g
Fats: 8g
Protein: 2g
Calories: 101 kcal
Total Carbs: 12g
Net Carbs: 1g
Fats: 8g
Protein: 2g
