What pairs well with pistachio and chocolate?

Pistachio and chocolate pair well with ingredients like sea salt, coconut, orange zest, cardamom, and vanilla. These accents enhance their contrasting textures and bring depth to chocolate pistachio desserts.

What can I make with a bunch of pistachios?

You can make tart crusts, cookies, energy bites, pesto, or homemade pistachio butter. One of the most decadent options is using them in chocolate pistachio desserts where they shine in every layer.

What dessert can I make with pistachio spread?

Pistachio spread is perfect in layered tarts, cake fillings, or even swirled into brownies. In chocolate pistachio desserts, it forms a creamy middle layer that ties the crust and ganache together.

Why is the pistachio chocolate bar so expensive?

It’s all about quality. Pistachios are costly to grow, and high-end chocolate often uses premium cacao. Combined, they create a luxury product—reflected in the price of gourmet chocolate pistachio desserts and bars.

Chocolate Pistachio Desserts – Simple Recipe, Spectacular Results

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This chocolate pistachio dessert features a rich, low-carb tart crust layered with creamy pistachio spread and topped with silky dark chocolate ganache.

Author: recipesloop.com
Prep Time: 15 minutes
Total Time: 4 hours 15 minutes
Yield: 1 tart (8 servings) 1x
Category: Dessert
Method: No-Bake
Cuisine: Modern Fusion
Diet: Gluten Free

Ingredients

Scale

For the Crust:

1 cup almond flour (120g)

1 cup pistachios, finely ground (120g)

4 tablespoons cacao powder (60g)

A pinch of salt

3 tablespoons maple syrup

For the Pistachio Layer:

1 cup pistachio spread OR store-bought vegan pistachio butter OR jello pistachio pudding

For the Chocolate Ganache:

1¼ cups full-fat coconut milk (300ml)

10 oz dark chocolate (285g)

A pinch of sea salt

Topping:

¼ cup chopped pistachios (30g)

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Instructions

Line the base of a tart or cake pan with parchment paper.
In a large bowl, mix almond flour, ground pistachios, cacao powder, maple syrup, and salt to form a soft dough.
Press the dough into the tart pan and flatten it evenly using a measuring cup.
Spread the pistachio cream evenly on top of the crust. Refrigerate for at least 2 hours.
Open the coconut milk can and scoop the creamy part, adding just enough liquid to make 1¼ cups.
Heat coconut milk in the microwave until simmering.
Pour hot coconut milk over the chopped dark chocolate and let sit for 5 minutes.
Slowly whisk the mixture from the center outward until smooth and glossy.
Pour ganache over the pistachio layer and smooth the top.
Sprinkle chopped pistachios over the ganache.
Chill in the refrigerator for at least 4 hours before serving.

Notes

Let the tart sit at room temperature for 10 minutes before slicing.

Use a sharp, heated knife for clean cuts.

Can be stored in the fridge for 5 days or frozen in slices.

Vegan, gluten-free, and dairy-free.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 10g
Sodium: 45mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg

Find it online: https://www.recipesloop.com/chocolate-pistachio-desserts/