Chocolate Pistachio Bar

1/3        cup cacao butter (grated)
1/3        cup coconut butter 
1/4        cup walnut oil                                     

1/3        cup unsweetened cocoa powder 
scant 1/3 cup  date syrup

1           teaspoon vanilla extract 
1           cup pistachios shelled                                                              
                           

• Mix cacao butter, coconut butter and walnut oil in a bowl and place it on top of a slightly steaming pan ( double boiler). The mixture only needs a small amount of steam to melt. 

• After you get a smooth  and uniform mixture add vanilla, date syrup and cocoa powder. Mix well.

• Add pistachios, mix again for a few seconds and remove from the heat. 

• The mixture should still be creamy with the pistachios in it. (If  the chocolate seizes, just add a little bit of water and mix very well again to get back to the desired consistency). 

• Transfer to a silicon chocolate mold or any dish suitable for freezer. In  case you use a dish other than a silicon chocolate mold make sure you place  parchment paper on the bottom of the dish so that you can unmold the bars easily after they have set.

• Place in the freezer for at least 30 minutes (or 1-2 hours in the fridge).  Once set, unmold and cut into smaller pieces. Keep refrigerated.