7 Feb 2013
There are times when I just get so excited about a recipe, I want to share it with everyone. I want to make many batches and hand them out to my mailman, the neighbor, my classmates. When I first gave one of these bars to Jason, I stood in front of him with a big grin, waiting for his reaction. His reaction was good, and he has requested a continuous supply.
I like making simple vegan recipes, and this one is dairy and gluten free and versatile: Vibrant pistachio-lime bars as they are, without chocolate, make a delicious on the go breakfast or snack. Drizzle them with the chocolate and they are elevated to a decadent treat perfect for your Valentine… or for a Wednesday.
Another thing that makes this recipe great? They are naturally sweet.
While I don’t necessarily need to have dessert on a regular basis, I do love my sweets. Using naturally sweet whole foods (this recipe uses dates for sweetness) in a dessert is not only the healthier choice, the natural flavors taste great. I’ve always been a fan of the naturally sweet versus overly sugary sweet.
Choosing real food ingredients that are naturally sweet are definitely my preference now: fresh or dried fruit like figs, apricots or the Medjool dates in this recipe, always top the list for me.
The reason I am so excited about these bars, and want everyone to make them immediately? The incredibly vibrant layers of flavor! The bright zing of the lime juice, the salty creamy pistachio combined with the naturally sweet dates and crunchy cereal – so many textures and flavors to enjoy. I chose the Erewhon Supergrains Buckwheat and Hemp cereal for this recipe especially for the crunch – although the hemp and buckwheat bring a great nutritional profile as well.
This mixture comes together very quickly, and the whole recipe can be complete in under an hour (including ‘setting’ time). Make these into bars or bite size pieces, or roll them round for a chocolate covered Valentines truffle!
Vibrant Pistachio Lime Crunch Bars
DIETARY TYPE: dairy-free, egg-free, soy-free, gluten-free, vegan
YIELD: makes one 9×9 pan of bars
2 cups Erewhon Supergrains Buckwheat and Hemp cereal
1 1/2 cups pistachios, shelled
10 Medjool dates, pitted
zest and juice of 2 limes*
2 ounces dark chocolate, chopped
*plus additional water (or lime juice) as needed to form dough
In food processor, combine Buckwheat and Hemp cereal and pulse to small crumb. Transfer to bowl and set aside. Add pistachios to food processor, pulse to small pieces. Add Medjools, lime zest and juice, pulse to combine. While processing, add cereal mixture, combine completely. Press into pan in an even layer (use a juice glass to “roll” an even surface” and place in refrigerator to set, at least 30 minutes.
Remove from refrigerator. Using sharp knife, cut into bars.
In small saucepan over lowest heat, melt chopped chocolate. Drizzle over bars.
This recipe can also be made bite size – simply roll dough into balls and dip in chocolate:
Other recipes using natural sweeteners:
KristinaCheck out my latest posts here