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Prepare the pistachio butter: Place the roasted pistachios into a food processor. Process on high speed, scraping down the sides as needed, until the pistachios transform into a smooth, creamy butter. This may take 10-15 minutes, depending on your food processor.

Prepare the nougat base: Without cleaning the food processor, add the pitted Medjool dates, almonds, and sea salt. Process until the mixture comes together to form a sticky, pliable dough. It should hold its shape when pressed.

Prepare the pan: Line an 8x8 inch baking pan with parchment paper, ensuring there is an overhang on two opposite sides. This will help you easily lift the bars out later.

Form the nougat layer: Press the nougat dough evenly into the bottom of the prepared pan. Use your fingers or the back of a spoon to create a compact, uniform layer.

Add the pistachio butter layer: Pour and spread the freshly made creamy pistachio butter evenly over the nougat base.

Sprinkle with pistachios: Sprinkle 1/4 cup of the chopped pistachios evenly over the pistachio butter layer.

Freeze to set: Transfer the pan to the freezer and freeze for at least 1 hour, or until the layers are firm enough to cut.

Cut the bars: Once firm, use the parchment paper overhang to lift the block from the pan and place it on a cutting board. Using a sharp knife, cut the block into 12-16 rectangular bars of your desired size (e.g., 2x4 inches).

Melt the chocolates: In two separate microwave-safe bowls (or using a double boiler), melt the dark chocolate with 1 teaspoon of coconut oil and the white chocolate with the remaining 1 teaspoon of coconut oil. Heat in 30-second intervals, stirring until smooth and fully melted.

Coat with dark chocolate: Dip half of the nougat bars into the melted dark chocolate, ensuring they are fully coated. Allow any excess chocolate to drip off. Place the coated bars on a parchment-lined baking sheet. Immediately sprinkle each dark chocolate bar with a pinch of flaky sea salt and some of the remaining chopped pistachios.

Coat with white chocolate: Repeat the dipping process with the remaining half of the bars and the melted white chocolate, garnishing each with flaky sea salt and chopped pistachios.

Set and store: Return the coated bars to the freezer or refrigerator for 15-20 minutes, or until the chocolate is completely set. Store the finished Chocolate Pistachio Nougat Bars in an airtight container in the refrigerator for up to 1 week.


Prepare the pistachio butter: Place the roasted pistachios into a food processor. Process on high speed, scraping down the sides as needed, until the pistachios transform into a smooth, creamy butter. This may take 10-15 minutes, depending on your food processor.

Prepare the nougat base: Without cleaning the food processor, add the pitted Medjool dates, almonds, and sea salt. Process until the mixture comes together to form a sticky, pliable dough. It should hold its shape when pressed.

Prepare the pan: Line an 8x8 inch baking pan with parchment paper, ensuring there is an overhang on two opposite sides. This will help you easily lift the bars out later.

Form the nougat layer: Press the nougat dough evenly into the bottom of the prepared pan. Use your fingers or the back of a spoon to create a compact, uniform layer.

Add the pistachio butter layer: Pour and spread the freshly made creamy pistachio butter evenly over the nougat base.

Sprinkle with pistachios: Sprinkle 1/4 cup of the chopped pistachios evenly over the pistachio butter layer.

Freeze to set: Transfer the pan to the freezer and freeze for at least 1 hour, or until the layers are firm enough to cut.

Cut the bars: Once firm, use the parchment paper overhang to lift the block from the pan and place it on a cutting board. Using a sharp knife, cut the block into 12-16 rectangular bars of your desired size (e.g., 2x4 inches).

Melt the chocolates: In two separate microwave-safe bowls (or using a double boiler), melt the dark chocolate with 1 teaspoon of coconut oil and the white chocolate with the remaining 1 teaspoon of coconut oil. Heat in 30-second intervals, stirring until smooth and fully melted.

Coat with dark chocolate: Dip half of the nougat bars into the melted dark chocolate, ensuring they are fully coated. Allow any excess chocolate to drip off. Place the coated bars on a parchment-lined baking sheet. Immediately sprinkle each dark chocolate bar with a pinch of flaky sea salt and some of the remaining chopped pistachios.

Coat with white chocolate: Repeat the dipping process with the remaining half of the bars and the melted white chocolate, garnishing each with flaky sea salt and chopped pistachios.

Set and store: Return the coated bars to the freezer or refrigerator for 15-20 minutes, or until the chocolate is completely set. Store the finished Chocolate Pistachio Nougat Bars in an airtight container in the refrigerator for up to 1 week.
