Raw Pistachio Slice

raw pistachio

Servings: 4



  • ½ cup raw pistachios
  • 1 soft medjool date, pitted
  • ½ tbsp maple syrup
  • ½ tbsp coconut oil


  • ½ cup raw pistachios (pre-soak and strain only if not using a power blender*)
  • 3 tbsp maple syrup
  • 2 tbsp coconut oil
  • 2 tbsp almond milk
  • 1 tsp pure vanilla extract
  • ⅛ tsp salt
  • ¼ cup more chopped raw pistachios

Optional Toppings:

  • chopped pistachios, edible rose petals, edible heather flowers


  1. Process all crust ingredients in a food processor into a sticky crumbly mixture. Transfer into a small parchment-lined tupperware container (I used one that’s 3″ x 5.5″) or a 5″ springform pan and press down into a flat even crust. Freeze while working on the next layer.
  2. Make sure all filling ingredients are at room temp. Blend everything, except the additional 1/4 cup pistachios, in a high power blender into a smooth uniform consistency. Fold in the extra pistachios with a spoon. Transfer the mixture into the prepared crust.
  3. Sprinkle with desired toppings. Freeze for 5-6 hours or overnight to set. Slice and enjoy! Keep leftovers frozen.


Author- unconventionalbaker.com/recipes/raw-pistachio-slice/