Creamy, dreamy, and delightfully nutty, these no-bake frozen pistachio bites are made with coconut cream, pistachio butter, and a touch of maple syrup. Topped with crushed pistachios, they’re the perfect melt-in-your-mouth treat for hot days or elegant dessert platters.

Why You’ll Love This Recipe

These frozen pistachio bites are everything you want in a refined, wholesome dessert—cool, rich, and naturally sweetened. They’re dairy-free, gluten-free, and require no baking, making them ideal for quick prep and warm weather. Whether you’re serving them at a dinner party or storing them for midweek treats, their creamy texture and nutty flavor make them an irresistible choice. Plus, they look stunning with a simple pistachio topping and can be easily portioned for serving.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup raw cashews (soaked in hot water for 1 hour, then drained)
• 1/2 cup full-fat coconut cream
• 1/4 cup pistachio butter
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons crushed pistachios (for topping)

Directions

1. In a high-speed blender or food processor, combine the soaked and drained cashews, coconut cream, pistachio butter, maple syrup, vanilla extract, and salt.
2. Blend on high until smooth and creamy, pausing to scrape down the sides as needed. The mixture should be thick and silky.
3. Spoon the mixture evenly into silicone muffin molds or mini tart pans. Smooth the tops with the back of a spoon or spatula.
4. Sprinkle each bite with crushed pistachios, gently pressing them into the surface.
5. Freeze for at least 4 hours, or until the bites are completely solid.
6. Once frozen, remove them from the molds and let sit at room temperature for 3–5 minutes before serving for the best creamy texture.

Servings and timing

Servings: 10–12 bites
Prep Time: 10 minutes
Freeze Time: 4 hours
Total Time: 4 hours 10 minutes

Variations

• Chocolate drizzle: Add a thin layer of melted dark chocolate on top before freezing for a rich twist.
• Citrus notes: Add 1 teaspoon of lemon or orange zest for a refreshing zing.
• Berry swirl: Swirl in raspberry or blueberry puree for color and fruity flavor.
• Nut-free option: Substitute soaked sunflower seeds or hemp seeds for the cashews.
• Spice it up: Add a pinch of cardamom or cinnamon for added depth.

Storage/Reheating

Store frozen pistachio bites in an airtight container in the freezer for up to 3 weeks. Keep them separated with parchment paper to prevent sticking. Let them sit at room temperature for a few minutes before serving. These bites are not meant to be reheated, as they are designed to be enjoyed cold.

FAQs

Can I use a different nut butter instead of pistachio?

Yes, almond butter or cashew butter can be used, though the flavor will differ slightly from the distinct taste of pistachios.

Do I need to soak the cashews?

Yes, soaking softens the cashews, allowing them to blend into a smooth, creamy texture that mimics a dairy-based filling.

Can I use canned coconut milk instead of coconut cream?

Use only the thick top layer of chilled canned coconut milk if coconut cream is unavailable. Avoid the watery part for best results.

How do I know when they’re fully frozen?

The bites should be solid and easily pop out of the molds without bending or sticking.

Can I add protein powder to these?

Yes, a tablespoon of unflavored or vanilla plant-based protein powder can be added, though it may slightly alter the texture.

Are these bites suitable for kids?

Absolutely. They’re naturally sweetened and free of refined sugars, making them a wholesome treat for children.

How long can they stay out at room temperature?

They will begin to soften after 10–15 minutes. Serve them chilled and return leftovers to the freezer quickly.

What kind of molds work best?

Silicone molds are ideal for easy removal, but mini muffin tins lined with parchment strips can also be used.

Can I make these in a large dish and cut into bars?

Yes. Pour the mixture into a parchment-lined loaf pan, freeze, then cut into squares or bars.

Can I make them sweeter?

You may add an extra tablespoon of maple syrup or a couple of soaked dates for more sweetness, if desired.

Conclusion

Frozen pistachio bites with coconut cream are a simple yet elegant dessert that combines wholesome ingredients with a rich, creamy texture. Ideal for summer gatherings, afternoon snacks, or indulgent moments, these frozen treats are easy to prepare and full of flavor. Their versatility, beautiful presentation, and health-conscious ingredients make them a favorite for both casual and refined occasions.

Frozen Pistachio Bites with Coconut Cream

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• Author: Emma Delaney
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 10 minutes (including freezing)
• Yield: 10–12 bites 1x
• Category: Dessert
• Method: No-Bake, Freezing
• Cuisine: Fusion
• Diet: Vegan

Print Recipe

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Description

Creamy, dreamy, and delightfully nutty, these no-bake frozen pistachio bites are made with coconut cream, pistachio butter, and a touch of maple syrup. Topped with crushed pistachios, they’re the perfect melt-in-your-mouth treat for hot days or elegant dessert platters.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup raw cashews (soaked in hot water for 1 hour, then drained)
• 1/2 cup full-fat coconut cream
• 1/4 cup pistachio butter
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons crushed pistachios (for topping)

Cook Mode Prevent your screen from going dark

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Instructions

1. In a high-speed blender or food processor, combine the soaked cashews, coconut cream, pistachio butter, maple syrup, vanilla extract, and salt.
2. Blend until smooth and creamy, scraping down the sides as needed. The mixture should be thick and silky.
3. Spoon the mixture into silicone muffin molds or mini tart pans, smoothing the tops with the back of a spoon.
4. Sprinkle the crushed pistachios generously over the top of each bite.
5. Freeze for at least 4 hours, or until completely firm.
6. Once frozen, pop them out of the molds and let sit at room temperature for 3–5 minutes before serving for the perfect creamy texture.

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Notes

• For best results, use a high-speed blender to achieve a silky texture.
• Store in the freezer for up to 1 month in an airtight container.
• You can substitute pistachio butter with almond butter for a twist.

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Nutrition

• Serving Size: 1 bite
• Calories: 140
• Sugar: 5g
• Sodium: 20mg
• Fat: 11g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 0mg