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Dessert
Pistachio Cream bars
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![cooktime]()
Cooking time35 min![preparation time]()
Prep time30 min![difficulty]()
DifficultyMedium![servings]()
ServingsPortions 10
- 1 Violife cream cheese block
- 1 cup Violife plant butter
- ½ cup roughly chopped pistachios
- 1/3 cup pistachio paste
- 7 oz all-purpose flour
- ¼ cup oat milk
- ½ cup granulated sugar
- 1 cup powdered sugar
- Preheat the oven to 300°F.
- Line a 9 x 13 x 2-inch pan with parchment paper and set aside.
- In a medium bowl whisk together the flour and granulated sugar.
- Beat in the Violife Plant Butter with a hand mixer on low until combined.
- Press the crust into the bottom of the prepared pan (we used an ice cream scoop) and bake for 30-35 minutes, or until lightly golden brown on the edges. Remove from oven and allow to cool completely.
- While the crust cools, prepare the pistachio layer by combining the Violife Cream Cheese with the powdered sugar together with a hand mixer on medium speed until creamy.
- Add in the oat milk and pistachio paste and continue to beat until smooth.
- Spread the pistachio cream evenly over the cooled crust and refrigerate for at least 2 hours or until fully set. Sprinkle with chopped pistachios before serving into slices.
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