Chocolate Pistachio Squares

Rich, fudgy chocolate squares packed with sweet dates and finished with crunchy pistachios make an irresistible no-bake treat.

Ingredients

• 1 can chickpeas, drained and rinsed (240 g / 8.5 oz)
• 1½ cups Medjool dates, pitted (250 g / 8.8 oz)
• ¼ cup cocoa powder (25 g / 0.9 oz)
• 1 tsp vanilla extract
• 200 g dark chocolate (7 oz), chopped
• 2 tbsp coconut oil (28 g / 1 oz)
• ½ cup pistachios, roughly crushed (60 g / 2 oz)

Instructions

1. Line a small square pan or loaf tin with parchment paper.
2. Add the chickpeas, pitted dates, cocoa powder, and vanilla extract to a food processor. Blend until very smooth and thick, scraping down the sides as needed.
3. Transfer the mixture to the lined pan and press it down firmly into an even layer.
4. In a heatproof bowl, melt the dark chocolate with the coconut oil until smooth, either over a double boiler or in short bursts in the microwave.
5. Pour the melted chocolate over the base and spread evenly to cover the top.
6. Sprinkle the crushed pistachios over the chocolate layer and gently press them in so they stick.
7. Chill for 2-3 hours, or until fully set, then lift out and slice into squares.

Tip: For the cleanest cuts, chill the squares well and use a sharp knife warmed under hot water, wiping it between slices.