Chocolate Pistachio Slice

May 28, 2019


The Base
1 1/2 cups blanched almond meal
1 cup soaked medjool dates

2 scoops Two Islands Chocolate Pea Protein
1/4 cup cacao powder
1tsp vanilla extract
3tbsp buckwheat
1/2 cup freeze dried raspberries 

10 soaked medjool dates
1/3 cup almond butter 
1tsp ginger
2tbsp buckwheat

1/2 cup crushed pistachios 


1. Soak the dates for the base. Meanwhile, add all other base ingredients minus the freeze dried raspberries and buckwheat into a food processor/blender. Once added, add in the soaked dates and blend until all combined.

2. Next add in the freeze dried raspberries and buckwheat and pulse into the mix. Flatten out the base mix onto a tray and move to the freezer.

3. Soak dates for the filling in boiling water for five minutes. Once soaked, add in all filling ingredients to a food processor, blend until a smooth caramel is formed. Add evenly on top of the base layer.

4. Crush your pistachios and add onto the caramel layer. Place back in the freezer to set for 30 minutes before cutting into squares. 

This recipe was created for Two Islands by Shannon Hailes of