No Bake Dubai Pistachio Brownies
I finally decided to make the viral Dubai chocolate with a twist, AND this recipe dairy, gluten, and refined sugar-free. These no bake Dubai pistachio brownies have a fudgy no bake brownie layer, a toasted coconut pistachio cream center, and they are topped with a dark and white chocolate layer with chopped pistachios.. Chef kiss!! They are INSANELY delicious, and You NEED them in your life!
Why you will love this recipe
- These brownies are pretty simple to make and don’t require any baking skills!
- They have an incredible flavor with the combination of the pistachio coconut cream filling and chocolate layers.
- They look so pretty and will definitely be an impressive treat to share with others.
- These brownies are made with healthier ingredients that are dairy, gluten, and refined sugar free.
- This recipes makes 16 brownies which makes it a great recipe to prep for the week or to share with friends and family.
What you will need
Dates – I love using Medjool dates because they are larger and softer usually. Dates make an excellent base for no bake treats!
Nut Butter – You can use either almond, cashew, or sun butter in this recipe!
Cacao Powder – I always use an organic raw cacao powder which gives such a rich decadent flavor.
Pistachio Cream – You can either use a store bought one or you can see my notes on how to make your own dairy free version!
Coconut Shreds – To make this recipe gluten free we will use coconut shreds instead of the typical kataifi for Dubai chocolate bars.
Df Dark Chocolate – We will use some melted chocolate to make our ganache topping for the brownies.
Df White Chocolate – To make these brownies more colorful, we will mix some melted white chocolate with natural green food coloring and make swirls in the dark chocolate ganache.
Coconut Oil – Melting the chocolate with a little coconut oil helps to thin out the chocolate.
Pistachios – We will add chopped pistachios on top of the brownies to add a crunch texture and more pistachio flavor.
Vanilla Extract – This adds a nice flavor note to the brownies.
Almond Extract – This really enhances that pistachio flavor in the borwnies.
Natural Green Food Coloring – I love using the natural food coloring powders by ColorKitchen.
How to make the No Bake Dubai Pistachio Brownies
First, In a food processor, blend together the dates, 2/3 cup nut butter, cacao powder, vanilla extract, and almond extract. Then press down the brownie mixture evenly in an 8×8 parchment lined pan.
Next, lightly toast the coconut shreds in a pan on the stove over low-medium heat until slightly golden. Mix together the 1 cup pistachio cream with the toasted coconut. Spread out the mixture evenly over top of the brownie layer.
Then, melt the dark chocolate chips with 1 tsp coconut oil in 30-second increments in the microwave or in a double boiler. Mix together 1/2 cup creamy nut butter with the melted chocolate and then set aside. Melt the white chocolate with the remaining 1 tsp coconut oil. Mix in some natural green food coloring to make the white chocolate a pistachio green color.
Pour the dark chocolate mixture over top of the coconut pistachio cream layer and spread out evenly. Drizzle the white chocolate over top of the dark chocolate in zigzag lines. Take a toothpick and make swirls in the chocolate for a pretty look.
Lastly, top the chocolate with the chopped pistachios and then place in the fridge for at least 2 hours to set. Take out of the fridge and carefully cut into 16 squares. Store in the fridge and enjoy!
How to make your own dairy free pistachio cream
Soak 1 1/2 cups raw pistachios in hot water for about 5-6 hours. Drain the water and then peel the skins off of all the pistachios and pat dry. Warm up 2 tbsp df butter with 1/4 cup full fat coconut milk. Pour the mixture over top 1/2 cup dairy free white chocolate and stir until the chocolate has melted. Pour the mixture into a blender or food processor along with the pistachios, 1/2 cup more coconut milk, and 1 tsp almond extract. Blend until a creamy paste forms. Store in the fridge for up to 1 week.
Other recipes you will enjoy
Brown Butter Chocolate Pistachio Cookies
No Bake Dubai Pistachio Brownies
Equipment
- 1 8×8 pan
- Parchment paper
- Food Processor
Ingredients
For the No Bake Brownie Layer
- 1 1/2 cups pitted dates(room temp)
- 2/3 cup creamy nut butter
- 1/2 cup cacao powder
- 1 tsp vanilla extract
- 1 tsp almond extract
For the Pistachio Cream Layer
- 1 cup Pistachio cream**(See notes)
- 2 cups toasted unsweetened coconut shreds
For the Chocolate Ganache Layer
- 9 oz df dark chocolate
- 2 tsp coconut oil
- 1/3 cup df white chocolate
- 1/2 cup creamy nut butter
- Natural green food coloring
- 1/2 cup chopped pistachios
Instructions
- In a food processor, blend together the dates, 2/3 cup nut butter, cacao powder, vanilla extract, and almond extract.
- Press down the brownie mixture evenly in an 8×8 parchment lined pan.
- Lightly toast the coconut shreds in a pan on the stove over low-medium heat until slightly golden.
- Mix together the 1 cup pistachio cream with the toasted coconut. Spread out the mixture evenly over top of the brownie layer.
- Melt the dark chocolate chips with 1 tsp coconut oil in 30-second increments in the microwave or in a double boiler. Mix together 1/2 cup creamy nut butter with the melted chocolate and then set aside.
- Melt the white chocolate with the remaining 1 tsp coconut oil. Mix in some natural green food coloring to make the white chocolate a pistachio green color.
- Pour the dark chocolate mixture over top of the coconut pistachio cream layer and spread out evenly.
- Drizzle the white coconut over top of the dark chocolate in zigzag lines. Take a toothpick and make swirls in the chocolate for a pretty look.
- Top the chocolate with the chopped pistachios and then place in the fridge for at least 2 hours to set.
- Take out of the fridge and carefully cut into 16 squares. Store in the fridge and enjoy!
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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