Coconut-pistachio dream bites
Makes: 36 bites
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Coconut-pistachio dream bites
Makes: 36 bites
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
120Kcal
Fat
10gr
Saturates
8gr
Carbs
5gr
Sugars
5gr
Fibre
1gr
Protein
1gr
Salt
0gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 100g coconut oil, plus 1 tbsp for coating
- 1 x 200g bar creamed coconut, chopped
- 3 tbsp agave syrup
- 40g pistachio kernels, finely chopped
- 125g desiccated coconut
- 2 x 100g bars dark chocolate (76% cocoa solids), broken up
Step by step
- Line a 20cm square tin or dish with baking paper. Melt the coconut oil in a small saucepan, remove from the heat and add the creamed coconut, stirring until it has melted and become smooth. Stir in the agave syrup, 25g of the pistachios, a pinch of salt and the coconut. Pour into the tin, smooth the surface and chill in the freezer for 30-40 minutes or until firm. Rinse and dry the saucepan.
- Heat 1 tablespoon coconut oil in the saucepan until melted and hot. Remove from the heat and add the chocolate, which should melt. If not, return to a low heat and stir until melted and smooth, but do not overheat or the chocolate will seize and solidify irretrievably. Set aside to cool.
- Turn the set block of coconut out onto a chopping board, remove the paper and cut into 36 bites (6x6 pieces). Add a few bites to the pan of cooled chocolate. Use 2 forks to turn and coat in a thin layer of chocolate and then lift out. Tap the fork on the side of the pan to shake off the excess, then put on a baking paper-lined tray, spacing them out. Quickly sprinkle with the remaining pistachios, before the chocolate sets, then repeat until all the bites are coated. Store in an airtight container in the fridge or freezer.
Chef quote
Inspired by the Hemsley and Hemsley recipe for Paradise Bars (in turn, inspired by the Bounty bar!), these little treats are ideal for satisfying an after-dinner sweet craving.
