VEGAN PISTACHIO DESSERT BARS

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Smooth and delicious with a cookie-like date and cashew crust. It’s the perfect unique that’s treat sure to impress!

This pistachio bar recipe isn’t quite a cheesecake, but more of a creamy, sweet and chilled ice cream-like treat!

It’s fresh and indulgent with a strong (but not overpowering) pistachio flavor. The perfect balance of pistachio, vanilla and maple make this dessert unlike anything you’ve ever tried before, but once you do you’ll be hooked!

INGREDIENTS
FOR THE CRUST:

• 2/3 Cup Dates, soaked
• 2/3 Cup Cashews
• 2 Tbsp Oat Flour
• Dash Salt

FOR THE FILLING:

• 1 Cup Pistachios, soaked
• 1/2 Cup Cashews, soaked
• 1/3 Cup + 1 Tbsp Maple Syrup
• 3/4 Cup + 3 Tbsp Almond Milk
• 1/2 Tsp Vanilla Extract
• 1/4 Cup Spinach
• Dash Salt

INSTRUCTIONS

1. Add dates, cashews, oat flour and salt to a food processor, and blend just until dough begins to stick together into one mound. Make sure you don't over-process.
2. Lay parchment paper down into an 8.5 x 4.5" loaf pan**, and squish dough down evenly. Place in the freezer to set while you make the filling.
3. After cleaning your food processor, add all filling ingredients in and blend until very smooth and creamy. Take pan out of freezer and pour filling in.
4. Place, covered, back in the freezer for at least 5 hours to fully set.
5. Top with pistachio pieces, and anything else you'd like! I used quinoa pops and decorated with some edible rose petals.
6. Store, covered, in the freezer for up to a week!

Recipe Adapted : PISTACHIO DESSERT BARS @ beplantwell