These bars combine some of the best things in life: fudge, pistachio and chocolate. I love making them and hope you’ll enjoy it too!
Pistachio chocolate fudge bars
1/2 cup agave syrup
3/4 cup coconut cream (from full fat coconut milk)
3 tbs vegan butter/margarine
1 cup dark chocolate
1/2 tsp vanilla extract
1/2 cup pistachios
1 tsp salt
First, refrigerate the coconut milk. Put one can (about 200ml) of full fat coconut milk* in the fridge for at least 5 hours (or if possible through the night). In the meantime, line a square baking trail with some parchment paper.
Open the can of coconut milk and scrape out the layer of cream (as at this point the fat part should be separate from the rest of the milk). Put the coconut cream in a saucepan in low heat with the dark chocolate and let it melt together.
When the two ingredients are totally melted and perfectly combined add the vegan butter/margarine, agave syrup, salt, and vanilla extract.
Whisk everything together and remove the saucepan from the heat. Add the pistachios and then slowly pour the mixture into the baking pan, then place it in the refrigerator to cool for at least 2 hours.
Lift the fudge block within the parchment paper out of the trail and place it on a cutting board. Slice it into bars using a knife and they are ready to eat. If you want to store them, just place the bars into a container and keep it in the fridge.
* It’s very important to use full fat coconut milk in order to collect enough cream.