Dessert

Pistachio Cream bars

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brunch

Dessert

American

Candy and sweets

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.