Vegan Pistachio Cream Squares
Indulge in the creamy, nutty bliss of Vegan Pistachio Cream Squares, a delicious dessert packed with vibrant flavors and wholesome ingredients. Featuring a crunchy pistachio and gluten-free oat crust, topped with a silky pistachio coconut cream blend sweetened with medjool dates and maple syrup, this treat is both decadent and nourishing. Perfectly balanced with a hint of vanilla and a splash of lemon juice, these squares are easy to prepare and require no baking beyond the crust. With a prep time of just 20 minutes, followed by a relaxing chill in the refrigerator, these vegan squares make an irresistible make-ahead dessert that’s ideal for sharing or treating yourself. Whether enjoyed straight from the fridge or served as a refreshing end to any meal, these pistachio cream squares are guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups raw pistachios, shelled
- 10 pieces medjool dates, pitted
- 1 cup coconut cream
- 0.333 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 3 tablespoons coconut oil, melted
- 1 cup rolled oats, gluten-free
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, combine 1 cup of pistachios, rolled oats, 5 dates, and 1 tablespoon of melted coconut oil. Pulse until the mixture forms a coarse crumb texture.
Line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal.
Press the pistachio and oat mixture firmly into the bottom of the baking dish to form the crust. Bake for 10 minutes, then set aside to cool.
In the same food processor (no need to clean), combine the remaining pistachios, dates, coconut cream, maple syrup, vanilla extract, lemon juice, remaining coconut oil, and salt.
Blend until the mixture is smooth and creamy. This may take a few minutes, and you may need to scrape down the sides of the processor occasionally.
Pour the pistachio cream mixture over the cooled crust, smoothing out the top with a spatula.
Refrigerate for at least 4 hours or until set. For best results, chill overnight.
Once set, use the parchment overhang to lift the dessert out of the pan. Cut into 12 squares.
Store in an airtight container in the refrigerator. Enjoy chilled.
Nutrition Facts
Calories |
3282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.1 g | 244% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 684 mg | 30% | |
| Total Carbohydrate | 377.8 g | 137% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 266.4 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3444 mg | 73% | |
*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.
