Dark Chocolate Pistachio Porridge Recipes

DARK CHOCOLATE PISTACHIO COOKIES

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
• In a large mixing bowl, beat the butter and sugars using an electric beater until pale and creamy - approximately 1-2 minutes. Add vanilla and egg and beat briefly until combined.
• Add flour and baking soda and mix until a soft cookie dough starts to form. Add pistachio nuts and chunks of chocolate and mix briefly on low speed.
• Use a cookie scoop or your hands to roll cookies into balls, approximately 1 tablespoon of cookie dough each, and place on your prepared trays. Leave room for the cookies to spread out.
• Bake your cookies for approximately 10-12 minutes or until golden brown on the edges. While they are still warm, sprinkle with sea salt.
• Once the cookies have cooled slightly, gently remove from the tray and transfer onto a wire rack to cool completely.

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Steps:

• Line 8-inch-square baking pan with foil.
• Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
• Stir in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Sprinkle remaining 2 tablespoons of nuts over top of fudge; carefully press nuts into the fudge. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

PISTACHIO DARK-CHOCOLATE CRISPS

Steps:

• Preheat oven to 350°F with rack in middle. Line a large baking sheet with parchment.
• Blend butter, brown sugar, flour, vanilla, salt, curry powder, and egg white in a food processor until smooth.
• Glue parchment down with a dab of batter in each corner, then spread remaining batter evenly into a 14- by 10-inch rectangle (1/8-inch-thick) on parchment with spatula. Scatter chocolate and nuts evenly over batter, then bake until firm and golden-brown, 18 to 20 minutes. Transfer, still on parchment, to a rack to cool completely. Remove from paper, breaking into pieces.

CHOCOLATE COVERED PISTACHIOS

Steps:

• Line a baking tray with parchment paper or a silpat mat.
• Melt the chocolate and temper if you would like. Add the pistachios and stir until evenly coated
• Using 2 spoons places little mounds of mixture on the tray and let set in the fridge until hard then enjoy!

DARK CHOCOLATE & PISTACHIO PORRIDGE

Steps:

• Heat the pistachios in a large saucepan over a medium heat for 1-2 mins until lightly golden and smelling toasted. Tip onto a plate.
• Put the Quaker Rolled Oats into the pan with the milk, cocoa, 200ml water and a small pinch of salt. Cook over a medium heat, continually stirring, for 5-6 mins until creamy and thick. Add a splash more water if you prefer a thinner porridge.
• Reserve one square of chocolate and finely chop the remaining. Stir the chopped chocolate through the porridge until melted and the oats are a deep chocolatey colour. Spoon into four bowls, and top with the toasted pistachios. Grate over the reserved chocolate and serve.

DARK CHOCOLATE PISTACHIO GRANOLA BARS

Steps:

• Line an 8 x 8 pan with parchment paper or foil with an overhang for easy removal. Don't spray with cooking spray as it makes these greasy. Set aside.
• In a small blender jar (I use the Twister jar for Blendtec) or a food processor, pulse the pitted dates to create a very thick and sticky paste. (If your dates aren't moist, soak in warm water and then drain and dry very well)
• Scoop out the date paste and place in a bowl.
• Slightly warm up the peanut butter and maple syrup in the microwave (like 20 seconds) and stir into the date paste. Stir well.
• Add in the vanilla extract.
• Stir in the quick oats and the old fashioned oats.
• Add in the miniature chocolate chips and chopped pistachios
• Knead with your hands to get it all well mixed.
• Press into the prepared 8 x 8 baking pan and set aside while assembling the melted chocolate.
• In a large microwave safe bowl combine the chocolate chips and coconut oil (measured when the oil is in a hardened state).
• Microwave in bursts of 15 seconds stirring in between each burst for 15 seconds until melted.
• Pour evenly over the bars and tip the pan around to move the chocolate in an even layer on top.
• Place in the fridge (covered) until the chocolate is completely set.
• Remove from the pan and cut into bars.
• Store in the fridge, covered.

DARK CHOCOLATE BARK WITH PISTACHIOS AND SEA SALT

Steps:

• Lightly coat an 8-inch pan with cooking spray. Line with parchment paper, leaving a small overhang. Pour in chocolate and smooth with a spatula into an even layer.
• Sprinkle with pistachios and sea salt. Chill in fridge until completely set, about 30 minutes. Peel off parchment, and break into pieces.

VINCENT'S PISTACHIO-DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats (such as Silpat®).
• Place 1/4 cup crushed pistachios in a food processor and process to a powder.
• Transfer pistachio powder to a bowl and stir in flour, baking soda, and salt.
• Combine butter and both sugars in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually stir in flour mixture until just combined. Fold in remaining 1 cup crushed pistachios and dark chocolate chips.
• Drop tablespoonfuls of dough 3/4 inch apart onto the prepared baking sheets.
• Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely, 8 to 10 minutes more.