Pistachio, chocolate & coconut bites

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  • Level:Easy
  • Prep time:20 minutes
  • Cook time:60 minutes
  • Servings:12


  • 7 squares dark chocolate (minimum 70% cocoa solids)
  • 1 Tbsp. coconut oil
  • 5 Tbsps. coconut cream (use the fat part from a tin of coconut milk)
  • 2 Tbsps. peanut or cashew butter
  • 2 tsps. pistachios, chopped
  • ¼ cup raisins
  • ½ cup desiccated coconut


  1. Place the chocolate and coconut oil in a saucepan or bowl over a shallow basin of boiling
  2. Melt over a medium heat, stirring frequently, until all lumps are removed.
  3. Remove bowl from heat (use oven gloves as the bowl will be very hot).
  4. Stir in the coconut cream and peanut butter and mix until thoroughly combined.
  5. Stir in the remaining ingredients and mix thoroughly.
  6. Line the base of a 15cm square tin with baking paper. Pour the mixture into the tin and
    spread out into an even layer, to fill the base. Use a spatula to even the surface of the
  7. Refrigerate for one hour or until firm. Cut into 12 pieces.
  8. Store any leftovers in an airtight container and refrigerate for up to 3 days.
  • Calories:158
  • Protein:3g
  • Fat:14g
  • Carbs:5g