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. They 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!
Equipment
- 1 8x8 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 8x8 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
**How to make homemade 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 2 weeks.