Dairy free frozen Pistachio bars.

 

275 g of pistachios (roasted and salted is what I had)
800 g of vegetable milk (oats) (silk almond milk vanilla unsweetened)
1/2 cup sugar
50 g of agave syrup. (used maple syrup instead)
2 tsp vanilla

the original recipe turns out like peanut butter and we didn't like it. I added 400 g of "milk" and I added sugar and more vanilla therefore I had way more then 6 popsicles and I used my other 8 of the popsicle molds as well.

ok the Italian recipe i found calls for 400 g of pistachios to 200 of "veggie milk / oat milk" which sound like A LOT of pistachios and a tiny bit of liquid.... let see.

I have seen and just like I thought not enough liquid, I made pistachio butter. 

lets add some more almond milk 1/2 cup at a time or 100 grams at a time. 

ORIGIANL RECIPE

INGREDIENTI per 8 gelati:
400 g di pistacchi
200 g di latte vegetale (avena)
50 g di sciroppo d’agave
1 cucchiaino di estratto di vaniglia
Cioccolato bianco q.b.

Rimuovere la buccia dei pistacchi, versarli nel frullatore insieme al latte, all’estratto di vaniglia e lo sciroppo d’agape frullare per cinque minuti e versare negli stampini.lascia riposare in congelatore almeno 3 ore.

Sciogliere il cioccolato bianco a bagno Maria dopodiché immergere il gelato fino a ricoprirlo completamente, guarnire con granello di pistacchio e gustare!

INGREDIENTS for 8 ice creams:
400 g of pistachios
200 g of vegetable milk (oats)
50 g of agave syrup
1 teaspoon of vanilla extract
White chocolate to taste

Remove the peel of the pistachios, pour them into the blender together with the milk, vanilla extract and agape syrup, blend for five minutes and pour into molds. Leave to rest in the freezer for at least 3 hours.

Melt the white chocolate in Maria bath then dip the ice cream until it is completely covered, garnish with pistachio grains and enjoy!