Batoniki daktylowe z pistacjami
Batoniki daktylowe z pistacjami

Date and pistachio bars – an easy recipe for a sugar-free, healthy snack

May 26, 2026Good Noot

When high temperatures make their presence felt, homemade no-bake sweets become every sweet tooth's best friend. The combination of chewy, naturally sweet dates, crunchy nuts, and pistachio cream is pure poetry of taste. These mini bars not only look amazing but also provide a brilliant cooling effect when taken straight from the fridge.

Green Madness: PISTACHIO sugar-free pistachio cream

The main star of this recipe is our iconic PISTACHIO sugar-free pistachio cream from Good Noot. It’s a velvety, wonderfully thick composition with a deep, nutty flavor that perfectly contrasts with dark chocolate and a date base.

Recipe for Date and Pistachio Bars (6 pieces)

Ingredients for the crunchy base:

  • 60 g pitted dried dates

  • 30 g hazelnuts or almonds

  • 20 g shelled pistachios

Pistachio heart of the dessert:

  • 30 g PISTACHIO sugar-free pistachio cream from Good Noot

Crunchy topping and decoration:

  • 30 g dark chocolate

  • 5 g coconut oil

  • A handful of chopped pistachios (for sprinkling)

Step-by-step preparation:

  1. Prepare the dates: Place the dates in a bowl, cover with boiling water, and let sit for 15 minutes to soften. Drain thoroughly afterwards.

  2. Crunchy mixture: Put the drained dates, hazelnuts (or almonds), and 20 g of pistachios into a blender. Pulse until the ingredients are well combined and form a thick, sticky mass with noticeable nut pieces.

  3. Form the bars: Transfer the ready date mixture into a silicone bar mold (divide into 6 equal portions). Press down firmly with your fingers or a small spoon to create even, compact bases.

  4. Pistachio layer: Spread PISTACHIO sugar-free pistachio cream from Good Noot evenly over the prepared bases.

  5. Chocolate finale: Break the dark chocolate into pieces and melt it together with the coconut oil in a double boiler or microwave. Pour the liquid, slightly cooled chocolate over the bars, covering the green cream.

  6. Chill: Decorate the top with chopped pistachios and place the mold in the refrigerator for at least an hour (or preferably overnight) for the chocolate and cream to set perfectly.

Enjoy!

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