½ cup unsalted pistachio meat
5 medjool dates, pitted and roughly chopped
1 ounce semisweet chocolate
4 ounces Pumpkin Dandies Mini Marshmallows (approx 66 pieces)
2 teaspoons refined coconut oil
1 tablespoon finely chopped pistachio meat
¼ teaspoon maldon sea salt (or other flaky salt)
Make the crust. In a small food processor add ½ cup pistachios and the dates. Process until a meal is formed. It should stick together if you pinch some in between your fingers. If it doesn’t, add additional dates, ½ date at a time. Line the inside of a 5” x 9” baking dish with plastic wrap. Firmly press the pistachio/date mixture into the dish in an even layer, about ¼ inch thick. Set aside, keeping it at room temperature.
Melt the chocolate. Bring about an inch of water to a simmer in a small saucepan. Set a heatproof bowl on top of the pot (making sure the water doesn't touch the bottom of the bowl). Break the chocolate bar into pieces and add it to the bowl. Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, turn off the heat, and let the residual heat melt the rest.
Assembly. Spoon half of the melted chocolate on to the pistachio/date crust, and quickly spread it out evenly with a spatula. Immediately begin placing the marshmallows, flat side down, right next to each other, into the melted chocolate. Six rows of eleven marshmallows per row should cover the crust. They should be all touching each other.
Place the bowl containing the remaining chocolate back over the heat. Add coconut oil to the bowl, and stir it to combine with the chocolate. Once melted, using a silicone brush or the tines of a fork, artfully (or not artfully) drizzle the chocolate mixture over top of the marshmallows. You may not use all of the chocolate, it depends on your artistic vision.
Immediately scatter the chopped pistachios evenly over the marshmallows, and then sprinkle the flaky salt over top.
Place in the freezer for 30 minutes. After 30 minutes, use the plastic wrap to carefully extract this creation from the dish. Discard the plastic and cut the mass into 8 squares. Either serve immediately or transfer to a plate and store in the freezer until just before serving.
endless, and I can't wait to see what you'll dream up for these tasty little treats. Most important is that you use all of the following tags in your caption: @mydandies @thesexyvegan #pumpkindandies
All entries must be submitted by 11:59 p.m. on October 30th, 2015. The winner will be selected shortly after. You must live within the United States of America to be eligible to win. Get more info on all of Chicago Vegan Foods' products at chicagoveganfoods.com.