No-Bake Chocolate Pistachio Slice
If you’ve been enjoying the Dubai chocolate craze that sent the world into a spin – selling out in minutes and costing a bomb – you’re going to love my latest recipe!
This no-bake chocolate pistachio slice delivers the same rich, luxurious chocolate-and-pistachio flavour combo, but in a way that’s easy to make at home, with simple, whole-food ingredients and far less sugar.
The nutty pistachio base pairs perfectly with the silky dark chocolate topping, creating a dessert that feels elegant and perfect for Valentine’s Day.
Why you’ll love it
Inspired by the viral Dubai chocolate trend
No hunting for hard-to-find ingredients
No fake food colouring
Low carb, low sugar, and gluten free
This slice is so rich and satisfying that a small piece genuinely hits the spot.
It will keep you feeling full and satisfied, helping to curb cravings and reduce mindless overeating – making it far easier to stay on track without feeling deprived.
That’s the approach behind everything I teach. My recipes and programs focus on keeping blood sugar steady, supporting gut health, and reducing inflammation through satisfying, realistic food – so weight loss feels sustainable and you can still enjoy the foods you love!
No-Bake Chocolate Pistachio Slice
Serves: 12
Total time: 25 min + 3 hours to chill
Macros / serve:
Calories: 274 kcal
Protein: 6 g
Fat: 24 g
Net carbs: 8 g
Fibre: 2 g
Ingredients:
3 tbsp coconut oil
1½ cups (225 g) pistachios
2 tbsp almond meal
3 tbsp monk fruit blend*
½ tsp salt
2 tsp gelatine powder
220 g Lindt 90% dark chocolate
1 cup unsweetened almond milk
1 tsp vanilla extract
Dried rose petals or freeze-dried raspberries (optional), for garnish
Method:
Melt the coconut oil in a microwave. Line a 20 cm square baking tin.
Blitz the pistachios until coarsely ground (don’t over-blend, you just want a chunky flour). Add the almond meal, monk fruit, salt, and coconut oil and blitz for 15–20 seconds to combine.
Pour the base mixture into the lined baking tin and press firmly to form a base. Chill in the fridge for 20 minutes.
Into a bowl, add 2 tablespoons of cold water. Sprinkle over the gelatine, stir to combine, and allow it to bloom for 5 minutes.
Using a microwave or Bain-Marie, melt the chocolate with the almond milk until smooth, stirring to combine. Stir in the vanilla extract.
Add the bloomed gelatine to the chocolate mixture, and stir until well combined and smooth.
Pour the chocolate mixture over the base and smooth the top. Chill in the fridge for 3 hours or overnight, until set.
Slice into 12 pieces and garnish with rose petals/freeze-dried raspberries (if using). Enjoy chilled.
Bec’s Tips:
Whole Earth and Lakanto make good monk fruit blends and are available from all major supermarkets. If you’re looking to boost your fibre intake even more, I love using the Morlife Monk Fruit + Fibre Sugar Replacer. You can get 15% off at checkout by entering the code: HEALTHWITHBEC Click here to buy
This slice freezes really well. If you want to turn this into an everyday snack option, simply cut the slab into 24 smaller bite-sized pieces and freeze to enjoy whenever you need something sweet!
I hope you love this recipe!
It’s the ultimate satisfying treat that proves you really can enjoy your favourite comfort foods and stay on track with your weight balance and gut health goals.
That’s exactly what I teach inside my programs – beginning with the 3 Week Body Reset and continuing inside the Health with Bec Tribe.
Want to indulge in more guilt free, gluten free, low carb recipes?
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