Roasted Pistachios kernel (60g)

5 MINUTES RECIPE

RAW PISTACHIO SLICE

Crust:
½ cup raw pistachios
1 soft medjool date, pitted
½ tbsp maple syrup
½ tbsp coconut oil

Filling:
½ cup raw pistachios (pre-soak and strain only if not using a power blender*)
3 tbsp maple syrup
2 tbsp coconut oil
2 tbsp almond milk
1 tsp pure vanilla extract
⅛ tsp salt
¼ cup more chopped raw pistachios

Optional Toppings:
chopped pistachios, edible rose petals, edible heather flowers

How to make

1. Process all crust ingredients in a food processor into a sticky crumbly mixture. Transfer into a small parchment-lined tupperware container (I used one that’s 3″ x 5.5″) or a 5″ springform pan and press down into a flat even crust. Freeze while working on the next layer.
2. Make sure all filling ingredients are at room temp. Blend everything, except the additional 1/4 cup pistachios, in a high power blender into a smooth uniform consistency. Fold in the extra pistachios with a spoon. Transfer the mixture into the prepared crust.
3. Sprinkle with desired toppings. Freeze for 5-6 hours or overnight to set. Slice and enjoy! Keep leftovers frozen.

ABOUT:

Similarly to almonds, pistachios may improve cholesterol levels — eating 2–3 ounces (56–84 grams) of pistachios a day may help increase “good” HDL cholesterol.

Also, pistachios may help improve other heart disease risk factors, including blood pressure, weight and oxidative status.

Oxidative status refers to blood levels of oxidized chemicals, which can contribute to heart disease.

What’s more, pistachios may help reduce the rise in blood sugar after a meal.