Chocolate and Pistachio Squares

Pistachios are good for your heart and can lower your bad cholesterol. They are also beautiful to look at with their bright green colour. Avoid dyed pistachios though as they contain additives. Pistachio nuts are a rich source of antioxidant vitamins A and E and one serving (around 40 nuts) contains over 10% of the daily requirements of dietary fibre, magnesium, copper, phosphorous, and many vitamin Bs. Pistachios are high in monounsaturated fat and will help protect you from heart attacks. The copper, magnesium, and vitamin Bs in pistachios all help strengthen your immune system. The oats provide complex carbohydrates and added protein so will make you feel full for longer. They also, along with the raisins and dates contain fibre. I sometimes make these to take with me on hikes or to enjoy at work when I know there is a long day ahead.

Depending on the type of chocolate you use, it's easy making these squares lactose free and vegan.

You will need a food processor to make this recipe. You will also require a square 20 centimetres (8 inches) baking tin.

Note that if you are using soft dates (such as Medjool dates), there is no need to soak them.

Absolutely lovel pistachio treats, especially with a cup of tea

This recipe is:

  • Egg free

This recipe is easy to make:

  • Lactose (dairy) free
  • Vegan

Chocolate and Pistachio Squares

Makes 25 squares


  • 90 grams pitted dates, chopped coarsely and soaked in water for 20 minutes
  • 75 grams pistachio nuts (shelled and unsalted), chopped coarsely
  • 170 grams dark organic chocolate (with raw cane sugar)
  • 170 grams rolled oats
  • 20 grams desiccated coconut
  • 20 grams raisins


  1. Chop the 90 grams dates coarsely.
  2. In a medium bowl, soak the dates in warm water for 20 minutes.
  3. Chop the 75 grams pistachio nuts coarsely.
  4. Drain the liquid from the dates and place in a food processor. Blend for 10 seconds. You might need to scrape the sides of the bowl. Continue blending for 5-10 seconds. Set aside.
  5. Now you have to melt the 170 grams chocolate. Place a clean, dry metal or glass bowl that fits snugly over the top of a saucepan. Transfer the chocolate to the bowl. Fill the small saucepan with water. Heat the saucepan over low heat until it begins to simmer, then turn heat off. Let the chocolate begin to melt, and then stir it gently with a dry spoon. When almost all of the chocolate is melted, lift the bowl from the saucepan and place on the table. Stir continuously until it is shiny, smooth, and completely melted. 
  6. Transfer the date mixture to a medium bowl. Add the 20 grams raisins.
  7. Pour the melted chocolate into the medium bowl (containing the raisins and dates).
  8. Add the 20 grams desiccated coconut, 170 grams rolled oats and pistachio nuts.
  9. With a large wooden spoon, stir well.
  10. Cover the base and sides of a square 20 centimetres (8 inches) baking tin with cling film.
  11. Transfer the mixture into the baking tin and press down firmly and evenly with your hands.
  12. Chill for 1 hour.
  13. Cut into squares and serve chilled.


  • You can use dried apricots instead of the raisins.
  • You can use dates instead of the raisins.
  • You can use carob instead of the chocolate.
  • You can use milk chocolate instead of the dark chocolate if you prefer.
  • The squares freeze well.