Pistachio, Coconut and Chocolate Bar

This page gives a weighed formula for a chocolate bar filled with ground pistachio, tahini, coconut and almond. 247-Keto has not kitchen-tested this recipe, so treat it as an editorial proposal. Check the allergen list below before you buy anything.

Food safety and allergens

Keep the bar and any leftover filling at 40°F (4°C) or below, confirmed with a refrigerator thermometer. Refrigerate within two hours, or within one hour if the room is above 90°F (32°C), using shallow containers for prompt chilling FoodSafety.gov food handling guidance. Serve with clean utensils.

This recipe contains milk, almonds, pistachios and sesame. The chocolate maker lists shared-equipment milk, peanuts, soy and tree nuts LILY'S baking bar ingredients and allergen information. Sesame in tahini remains an allergen even when a product is marketed as nut-free Soom tahini ingredients. FDA names milk, tree nuts, peanuts and sesame among the major allergens, so read current labels and do not assume a recipe title means allergen-free FDA food allergy guidance.

247-Keto has not kitchen-tested this formula, so yield, timing, taste, texture, setting and nutrition are not established.

Preparation notes

This pistachio, coconut and almond adaptation uses no pastry and makes no claim to be authentic or crisp. The filling grinds whole unsalted pistachio kernels yourself instead of using a sweetened spread whose make-up can vary Wonderful unsalted pistachio product information. The allulose is a single-ingredient granulated product Selected allulose product ingredients.

Weigh everything first and divide the chocolate into its two equal portions. Pulse the filling only until it can be mixed, without adding oil. Take the skillet off the heat before anything scorches, and cool the mixture enough to handle. Keep the bowl above the steaming water, keep water out of the chocolate, and use mitts. Check the bar before trying to remove or cut it. For more ideas, browse keto recipes or the food database.

Ingredients

• 340 g LILY'S Dark Chocolate Style Baking Bar, chopped
• 85 g unsweetened dried coconut flakes
• 28 g commercially roasted unsalted almond slivers
• 28 g unsalted butter
• 128 g Wonderful Pistachios No Shells Unsalted kernels
• 30 g Soom Premium Tahini
• 24 g pure granulated allulose
• 1 g fine salt
• 2 g pure vanilla extract

Equipment

• Digital scale
• Food processor
• Skillet
• Saucepan
• Heat-safe bowl
• Spatula
• Refrigerator-safe shallow chocolate mold or lined dish
• Refrigerator thermometer

Method

1. Pulse the weighed roasted pistachios, tahini, allulose and vanilla in the food processor until the ingredients can be mixed together. Do not add unweighed oil or sweetened pistachio spread.
2. Warm the butter in the skillet and stir in the coconut, almond slivers and salt. Stir and remove from the heat before any ingredient scorches; cool enough to handle and combine with the pistachio mixture.
3. Melt the weighed chocolate in a heat-safe bowl over gently steaming water, with the bowl above the water. Stir, keep water out of the chocolate and use mitts around the hot bowl.
4. Spread 170 g melted chocolate in the shallow mold, add the filling, and cover with the remaining 170 g chocolate. This proposed layered arrangement is not a tested mold-release method.
5. Refrigerate promptly at 40°F (4°C) or below. Check before attempting to remove or cut it; no setting duration, snap, crispness or bar count has been established.
6. Take portions with clean utensils and refrigerate the remaining perishable mixture promptly.

The intended chocolate bar. Conceptual illustration, not a tested cooking result.

Ingredients for a pistachio, coconut and chocolate bar. Conceptual illustration, not a tested cooking result.

Article history

1. October 2, 2026Recipe formulas restored with source and food-safety review. These pages are not kitchen-tested and list no measured results or nutrition values. Concept art is illustrative only.
2. August 21, 2026First published