Cheesecake and Pistachio Magnum Bars

Ingredients

• 1 cup Shelled pistachios (For the pistachio layer)
• 1 cup Cream cheese (For the cheesecake layer)
• 3 tbsp Maple syrup (For the cheesecake layer)
• 1 tbsp Lemon juice (For the cheesecake layer)
• 1 tsp Vanilla extract (For the cheesecake layer)
• Fleur de sel (A pinch)
• Dark chocolate (At least 70%; quantity not specified in the source. Estimated amount for coating 6 bars: approximately 400 g.)
• Chopped pistachios (For decorating; quantity not specified in the source. Estimated amount: approximately 30 g.)

Steps

1. 1

   Blend the pistachios on their own in a high-powered blender. Continue until they release their oils and become smooth, creamy pistachio butter; this process may take longer than expected.

2. 2

   Beat the cream cheese with the maple syrup, lemon juice, vanilla extract, and a pinch of fleur de sel until the mixture is silky and light.

3. 3

   Pour the pistachio butter into Magnum-style ice cream molds, spreading it as the first layer.

4. 4

   Spread the cheesecake mixture over the pistachio layer.

5. 5

   Gently run a knife through both layers to create a marbled effect.

6. 6

   Place the molds in the freezer until the bars are completely solid. They must be very firm before coating; otherwise, they will not hold their shape during dipping.

7. 7

   Melt the dark chocolate and dip the frozen bars into the coating.

8. 8

   Immediately sprinkle the bars with the chopped pistachios while the chocolate is still wet, then let the coating set.

Notes

The source does not specify the amount of dark chocolate or chopped pistachios, nor the exact freezing time; the coating quantities are therefore estimated. Freeze until completely solid before dipping the bars in chocolate.

Nutrition per serving

• dessert
• no-bake
• cheesecake
• pistachio
• ice cream bars
• vegetarian
• no refined sugar