Squares, Bars, and Barks
- 1/2 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
- 1/4 teaspoon maldon sea salt (or other flaky salt)
Brian L. Patton — Vegan chef, cookbook author, and podcast host from thesexyvegan.com, created a very special Dandies recipe for us! Here it is in all of its glory!
Pumpkin Pistachio Frahnk-en-steen Squares
These funky little squares are as fun to make as they are to eat. Chicago Vegan Foods’ brand new Pumpkin Flavored Dandies are the star of the show, bringing their mix of spices and sweet and chewy goodness. The crunch of the pistachios and the contrast of the sea salt will please the palates of both kiddos and adults. You’ll be so enamored with these tasty morsels that you’ll want to take them for a roll in zee hay..roll, roll, roll… (if you don’t know what I’m talking about please go watch Young Frankenstein, you’ll thank me.)
Makes 8 squares.
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.
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.
Recipe by Brian L. Patton of The Sexy Vegan