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Fudgy choc-orange pistachio bars

  • 6:20 Prep
  • Makes 16 squares


  • 500g fresh dates, pitted, halved
  • 35g (1/3 cup) raw cacao powder
  • 60ml (1/4 cup) coconut oil
  • 2 tbs LSA (linseed, sunflower & almond meal)
  • 1 1/2 tbs fresh orange juice
  • 3 tsp finely grated orange rind
  • 75g (1/2 cup) dried cranberries
  • 80g pkt pistachios, toasted, chopped
  • Raw cacao powder, extra, to dust


  • 1
    Grease and line the base and sides of a 11 x 21cm (base measurement) loaf pan, allowing sides to overhang. Place the dates, cacao powder, coconut oil, LSA, orange juice and orange rind in a food processor and process until smooth and well combined. Transfer to a large bowl. Stir in the cranberries and pistachio.
  • 2
    Dust a little extra cacao powder over base of prepared pan. Spoon in date mixture and use a greased spatula to smooth the surface. Place in fridge for 8 hours or overnight until firm. Remove from pan. Use a hot, dry knife to cut into squares (mixture will be sticky). Dust with cacao powder.

Source: taste.com.au


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