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Pistachio and pear chocolate

Nici Wickes' pistachio and pear chocolate recipe makes such a moreish snack. It’s rich, so you don’t need a huge amount and it’s completely satisfying. It's also dairy-free and gluten-free!
Pistachio and pear choc
20 centimetre
40M

This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

Method

1.Line a 25 x 20cm (approx) tray with baking paper.
2.Gently heat the coconut oil, maple syrup and chopped chocolate until the coconut oil has melted. Cover for 5 minutes until the chocolate has melted. Whisk till smooth.
3.Scrape the mixture into a food processor. Add the cocoa, almond butter and salt, blending until smooth.
4.Pour into the prepared tray and smooth into an even layer. Sprinkle over the nuts and dried pears, pressing some into the mixture and leaving others on top.
5.Freeze for 30 minutes until set, then cut into chunks. Store in the fridge or freezer.
  • A combination of nuts, fruit and high-quality chocolate makes this almost healthy!
Note

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