Pistachio seems to be everywhere at the moment…and rightly so! Such a delicious creamy, sweet flavour plus that gorgeous subtle green colour for a splash of vibrancy. Paired with sweet orange mango, these ‘ice cream’ bars are the perfect no-bake frozen treat when the sun is shining.
Ingredients:
For the base –
- 70g oats
- 2 tablespoons coconut oil
- 2 tablespoons nut butter
- 2 tablespoons maple syrup
For the filling –
- ½ can coconut cream/milk
- 4 tablespoons mango puree
- 2 tablespoons icing sugar
For the topping –
- 2 tablespoons coconut oil
- 3 tablespoons pistachio spread
- 50g white chocolate, broken into pieces
- Granola, to sprinkle
Make them!
1) Place the oats in a bowl. Melt the coconut oil, nut butter and syrup then pour into the bowl and mix well to combine.
2) Divide this mixture between silicone individual bar molds – it should fill 8-10 – and fill to almost the top and press down well.
3) Next beat together the firmed up coconut cream with the mango puree and icing sugar then spoon on top of each base to fill to nearly the top and smooth out. Freeze for 4 hours.
4) Melt the coconut oil, pistachio spread and chocolate then spoon over each bar to cover. Sprinkle over some granola.
5) Return to the freezer for a further ½ an hour – then when ready to serve, pop out of the molds and enjoy! Keep in the freezer in an airtight container for up to 1 month.
