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Pistachio Cinnamon Fudge Bars


Pistachio Cinnamon Fudge Bars

Course Dessert
Servings 4 people


  • 1 ten oz container or 1.5 cups pitted organic dates
  • 2 tsps unsweetened cocoa powder
  • 2 tsps ground cinnamon
  • 2 tsps coarse sea salt
  • 2 tsps flax seed flakes
  • 2 tsps unrefined coconut oil
  • 1 tbsp pistachio crumbs pounded pistachios
  • 2 additional tbsp of pistachio crumbs for rolling the bars in


  • In a food processor, combine all ingredients & pulse until a fine mixture forms
  • Add more coconut oil if the mixture is too dry (it should look moist, but not wet)
  • Using your fingers, form small rectangular bars with about 1 spoonful of the mixture for each
  • Put the remaining pistachio crumbs in a small sandwich bag
  • Add the bars one at a time to the bag & shake it so the pistachio crumbs cover each bar
  • Store in the fridge


Recipe by Cindy Yanasha Angulo, Home Cook & Food Blogger, Yanasha's Kitchen