Honey Pistachio Bars

This honey pistachio bar is delectable and filled with simple, wholesome ingredients. And it’s no bake so it’s whips together in no time. The honey and pistachio combination reminds me of baklava that I once loved so much. Every time I went to a Middle Eastern restaurant for a donair or falafel, I would always get some baklava. When my husband and I lived in Calgary, AB, this was a regular occurrence. The baklava was always good.

Since cutting out refined sugar and refined flour, I skip the baklava all together. But that doesn’t mean I can’t make something that is the tiniest bit reminiscent of it. No, this, honey pistachio bar isn’t the same as baklava at all. But it does have that yummy honey-pistachio flavour combination that goes so well together. This one, though, is only sweetened with honey and doesn’t have any refined sugar, refined flours, grains, or any other nasty ingredient that you might find in store bought bars.

These honey pistachio bars are GAPS friendly, SCD compliant, paleo, and can be made keto (and kids love it!).

The Ingredients

The ingredients in the honey pistachio bar are simple:

• Pistachios

• Coconut butter

• Shredded coconut

• Honey

• Salt (just a pinch)

The Tools

To make these honey pistachio bars, the only tools you need are:

• Saucepan

• Parchment paper

• Spatula

• Knife (for cutting it after freezing)

• High speed blender (like a Vitamix) or food processor

• … and of course a stovetop and freezer

The Steps

The steps to make the honey pistachio bars are easy:

1. First you melt the coconut butter on the stovetop until it is completely melted.

2. While the coconut butter is melting, you run the pistachios through your blender or food processor. You dont need a find powder. In fact, you want to leave some bigger chunks in there for texture.

3. Then you remove from the stove and stir in the honey first, then the shredded coconut, crushed pistachios, and salt.

4. Mix everything together well and pour in to a parchment lined baking dish (I used a loaf pan but a 6x6 or 9x9 dish would work well).

5. Drizzle some honey over top if desired.

6. Put in the freezer for at least 2 hours or overnight.

7. Store in the fridge for up to a week or in the freezer for a few months.

FAQ

How often should I eat honey?

There is honey in these honey pistachio bars but just because honey is considered a natural sugar, doesn’t mean that it shouldn’t be treated like sugar. At the end of the day, sugar is sugar, natural or not. If you are in good health, having a serving of a naturally sweetened dessert once or twice a week is perfectly acceptable, making sure that you aren’t getting sugar from other sources.

Is there a reason I should avoid natural sweeteners?

Just like processed sugar, there are times you might want to avoid natural sugars, like honey and maple syrup, as well. If you are healing from a chronic condition like cancer or a metabolic condition like type 2 diabetes, you should avoid honey and all other sweeteners while you are in the healing phase. Depending on the situation, very small amounts of berries, sugar alcohols, or stevia might be ok - but even sugar alcohols and stevia might not be doing your body good so it is very dependent on the situation and the individual.

Is there a substitution for the honey in the honey pistachio bars?

Maple syrup would be a good alternative to the honey, although the flavour will be different. Coconut sugar might work well too as long as it is melted along with the coconut butter on the stovetop. For a keto option, you could use birch derived xylitol or monk fruit - also melted with the coconut butter.

I wouldn’t suggest substituting any of the other ingredients as it just wouldn’t be the same - that being said, this is a good guide to make all sorts of different kinds of no grain, naturally sweetened granola bars!

Honey Pistachio Bars

Serves: 8

Ingredients

1.5 cups pistachios

1.5 cups shredded coconut (unsweetened)

1 cup coconut butter

1/2 honey + more to drizzle

Pinch of salt

Directions

1. Melt coconut butter over medium heat.

2. While coconut butter is melting, blend pistachios, leaving some larger chunks intact.

3. Once coconut butter is melted, remove from heat and pour in to a mixing bowl. Add honey and mix. Then add shredded coconut, pistachios, and salt. Mix well.

4. Line a baking dish with parchment paper and pour mixture in.

5. Drizzle some more honey over top if desired.

6. Place in the freezer for 2 hours or until completely frozen.

7. Store in the fridge for up to a week or up to 3 months in the freezer.