Name: Dubai Pistachio Cookie Bars
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Ingredients: 5 tablespoons coconut oil, melted; 4 tablespoons olive oil; 2/3 cup coconut sugar; 1 large egg; 1 tablespoon pure maple syrup; 2 teaspoons vanilla bean powder; 2 teaspoons espresso powder; 1 ¼ cup + 2 tablespoons paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour) or all-purpose flour; ½ teaspoons baking powder; ½ teaspoon baking soda; 1 cup carob or dark chocolate chips; ¼ cup salted and shelled pistachios; 1 cup pistachio butter; 2 cups unsweetened toasted coconut chips, finely chopped; 1 cup salted shelled pistachios, finely chopped; ¼ cup carob or cocoa powder; 2/3 cup unsweetened almond milk; 1 ½ cups carob or dark chocolate chips; 2 teaspoons espresso powder; 2 teaspoons vanilla bean powder; 1 tablespoon pure maple syrup; 2 tablespoons coconut butter

Description

A paleo twist on the viral Dubai chocolate bars with a gooey blondie base, crunchy pistachio filling, and smooth ganache on top.

Ingredients

Scale

Cookie bars

5 tablespoons coconut oil, melted

4 tablespoons olive oil

2/3 cup coconut sugar

1 large egg

1 tablespoon pure maple syrup

2 teaspoons vanilla bean powder

2 teaspoons espresso powder

1 ¼ cup + 2 tablespoons paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour) or all-purpose flour

½ teaspoons baking powder

½ teaspoon baking soda

1 cup carob or dark chocolate chips

¼ cup salted and shelled pistachios

Filling

1 cup pistachio butter

2 cups unsweetened toasted coconut chips, finely chopped

1 cup salted shelled pistachios, finely chopped

Ganache

¼ cup carob or cocoa powder

2/3 cup unsweetened almond milk

1 ½ cups carob or dark chocolate chips

2 teaspoons espresso powder

2 teaspoons vanilla bean powder

1 tablespoon pure maple syrup

2 tablespoons coconut butter

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Instructions

Make the cookie bars. Preheat oven to 350 degrees F/ 325 degrees F convection. Line with parchment, leaving overhang for easy removal.

In a large bowl, stir together coconut oil, olive oil, sugar, syrup, vanilla, and espresso until well combined. Beat in the egg. Stir in the flour, baking powder, and baking soda until combined. Stir in the chocolate chips and pistachios until combined. Spread into the prepared pan and bake about 25 minutes, until golden brown but not firm to the touch. Cool completely in pan.

Make the filling. In a large bowl, stir together the pistachio butter, pistachios, and coconut. Spread over the bars, making the layer as even as possible.

Make the ganache. In a medium microwave safe bowl, heat the milk, chips, carob powder, espresso powder, and maple syrup in 30 second increments, stirring in between, until fully melted. Stir in the vanilla and coconut butter until emulsified. Pour over the filling, smoothing into an even layer. Allow to set completely before slicing and serving. Bars may be stored in an air tight container at room temperature for up to 5 days.

Notes

Recipe adapted from Well Made by Kiley

Prep Time: 40 minutes
Cook Time: 25 minutes