Prep time: 20 mins
Cooking time: 20 mins
Serves: 16 squares
Ingredients
—1 cup almond flour
—1/2 cup plain flour
—1 cup shelled pistachios, blended into a flour
—1/4 cup coconut sugar
—1/2 cup coconut oil, melted
—1/2 cup maple syrup
—2 eggs
—1 tsp vanilla essence
—1 heaped tbsp pistachio cream
—1/2 cup white choc chips
Method
- Preheat the oven to 180°C. Grease and line a 20 × 20 cm baking tin.
- In one bowl, combine all dry ingredients: almond, plain, pistachio flour and coconut sugar. In a separate bowl, whisk together the wet ingredients: melted coconut oil, maple syrup, eggs, vanilla and pistachio cream.
- Pour the wet mixture into the dry ingredients and mix until a smooth batter forms. Fold through the white chocolate chips.
- Pour the batter into the prepared tin and bake for approximately 20 minutes. (I like to slightly underbake mine so they stay extra gooey.)
- Remove from the oven and allow to cool in the tin before slicing.
- Finish with a drizzle of pistachio cream and melted white chocolate, or enjoy as is.
Tip:
To make pistachio flour, simply blitz shelled pistachios in a food processor until finely ground. Sift before using to remove any larger pieces and ensure a smooth texture in the batter.
