Chocolate Almond Pistachio Cookie Roll
If you love rich, chocolatey desserts with a hint of luxurious flavors, these no bake chocolate almond pistachio cookies will be your new favorite treat.
Servings 8
Ingredients
Base Dough
- 1/2 cup oat flour (oats blended to a flour)
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/3 cup honey or maple syrup
- 1/3 cup almond butter
- 1 teaspoon vanilla extract
- Milk, as needed, a tablespoon at a time
Date Pistachio Filling
- 1 cup dates, soaked 30 minutes and drained
- 1 cup pistachio butter –store bought or homemade recipe below in notes
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- Milk, as needed, a tablespoon at a time
Instructions
Base Dough
- In a food processor, combine oat flour, almond flour, cocoa powder, almond butter, maple syrup, and vanilla extract. Blend until a thick dough forms. if too dry, add milk, 1 tablespoon at a time. if too thin, add more oat or almond flour.Roll out the dough: place the dough between two sheets of parchment paper. roll it out into a large rectangle.
Date Pistachio Filling
- In a food processor, blend dates, pistachio butter, coconut oil and vanilla extract. Blend until smooth and spreadable but thick enough to hold its shape and adding a little milk if needed to thin the filling.
Assemble The Roll
- Spread the pistachio date filling evenly over the dough. carefully roll the dough into a log using the parchment paper to help guide and shape it.Place the log in the freezer for 45 minutes until firm. Remove from freezer and slice into 8-9cookies. Store: keep in the freezer in an airtight container. Thaw before enjoying!
Notes
Homemade Pistachio Butter
Toast the pistachios: Preheat your oven to 160°C (320°F). Place the raw shelled pistachios on a baking sheet and bake for 6 minutes. You want the nuts to heat up but not brown. Remove the tray from the oven and add the pistachios to a high-speed blender while warm (this will help them release their oils).
Blend on low speed for a couple of minutes. First, they will turn into a coarse pistachio meal, and then the mixture will start to form a nut butter consistency.
Scrape down the edges of the blender every so often and continue to blend for 5-7 minutes. The mixture will look like a thick pistachio paste and eventually it will turn into a runny nut butter consistency.
Storage: Transfer the pistachio butter to a storage jar with an airtight lid. It will keep at room temperature in a dark place for up to a week, or refrigerated for up to a month.
