Pistachio & Raspberry Nougat Bars

Ingredients

• 1 1/2 cups (180 g) frozen raspberries
• 3/4 cup (75 g) almond flour
• 1 tbsp (21 g) maple syrup
• 1/2 cup (65 g) shelled pistachios
• 2 tsp (10 ml) olive oil
• 2 3/4 oz (80 g) white chocolate

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Method

1. Blitz the thawed raspberries with the almond flour and 1 tbsp of the maple syrup into a stiff, sticky paste and press it into a small lined pan.
2. Blitz two thirds of the pistachios with the oil and the rest of the syrup for 3 minutes, until it pours, and spread it over the raspberry layer.
3. Chop the remaining pistachios and scatter half over. Freeze 1 hour, until firm enough to cut, then slice into eight bars.
4. Melt the white chocolate over a pan of hot water off the heat, dip each frozen bar, scatter the last pistachios on and freeze 15 minutes more.