Dairy-Free Dubai Pistachio Klondike Bars
Imagine if pistachio halva and a frozen chocolate truffle had a love child—that’s exactly what these bars taste like. Sweet, nutty, and kissed with the floral notes of vanilla bean paste and honey. The inside is rich and velvety, while the outside delivers that satisfying crunch of a firm chocolate shell. They’re surprisingly easy to make with just a handful of wholesome ingredients, your blender, and a Ninja Creami (plus a simple no-churn method if you don’t have one).
Once you try them, you’ll want to keep a secret stash in your freezer at all times.
Ingredients
Directions
1. Blend the Base
Scoop the thick cream from a can of coconut cream into a high-speed blender (leave the water behind unless needed). Add pistachios, honey, vanilla bean paste, and a pinch of sea salt. Blend until smooth and creamy, adding a splash of dairy-free milk if needed.
2. Freeze for Creami
Pour the mixture into a Ninja Creami pint container. Freeze for 24 hours.
3. Churn
Run the pint on the “Ice Cream” setting. If needed, respin until smooth and creamy.
4. Shape into Bars
Line a loaf pan with parchment. Spread the churned ice cream evenly inside. Freeze overnight until firm.
5. Cut
Lift out and slice into 8 squares.
6. Dip in Chocolate
Melt chocolate chips with coconut oil (optional). Dip each square to coat, place on parchment, and freeze 10–15 minutes until set.
By @upbeetandkaleingit
