Nut-Free Pistachio Cream Squares
Indulge in the silky, nut-free delight of Nut-Free Pistachio Cream Squares, a dessert that transforms classic pistachio flavor into an allergy-friendly masterpiece. Featuring a buttery shortbread crust and a luscious, creamy filling made with sunflower seed butter, cream cheese, and a hint of almond and vanilla extracts, these squares offer the perfect balance of rich texture and vibrant flavor. A touch of turmeric adds warmth and an optional dash of green food coloring enhances the pistachio-inspired appearance. Quick to prepare and easy to set in the refrigerator, this nut-free dessert caters to all while maintaining its irresistible decadence. Serve chilled for a refreshing treat that’s sure to impress at any gathering!
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Recipe Information
Ingredients
- 125 grams Unsalted butter
- 200 grams All-purpose flour
- 50 grams Confectioners' sugar
- 0.5 teaspoons Salt
- 120 grams Sunflower seed butter
- 250 grams Cream cheese
- 120 ml Unsweetened coconut cream
- 100 grams Granulated sugar
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract
- 0.25 teaspoons Turmeric
- 2 drops Green food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, letting the edges hang over for easy removal later.
In a mixing bowl, cream together the unsalted butter, all-purpose flour, confectioners' sugar, and salt until a dough forms. Press this dough evenly into the bottom of the prepared baking dish to form the crust.
Bake the crust in the preheated oven for 15-20 minutes, or until the edges are golden brown. Remove from the oven and let it cool completely in the pan.
While the crust is cooling, prepare the pistachio cream filling: In a medium mixing bowl, beat together the sunflower seed butter and cream cheese until smooth and well combined.
Add the coconut cream, granulated sugar, vanilla extract, almond extract, turmeric, and green food coloring (if using) to the mixture. Beat until creamy and fully integrated.
Once the crust has cooled, spread the pistachio cream filling evenly over the top. Smooth the surface with a spatula.
Refrigerate the dish for at least 2 hours or until the filling is set.
Once set, use the parchment paper overhang to lift the entire dessert from the pan. Cut into 16 squares and serve chilled.
Nutrition Facts
Calories |
4261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.3 g | 391% | |
| Saturated Fat | 157.3 g | 786% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 351.2 g | 128% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 175.2 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1746 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
