These no-bake Pistachio Caramel Cake Bars are the best way to use up leftover cake. With a pistachio cake crumb base, a gooey tahini caramel and dark chocolate top, they are vegan, gluten-free and easy to make.

If you loved my St Patrick’s Day Loaf Cake and have some green pistachio cake leftover, then these cake bars are the best way to use it all up. They are so moist and delicious, nutty and smooth and so indulgent, yet they are made with wholesome ingredients and require no baking (once you’ve baked the original cake). They are also inspired by my Red Velvet Caramel Cake Bars which also use up leftover cake, and it’s safe to say these are some of my favourite low-waste recipes.

Nine squares of Pistachio Caramel Cake Bar with a knife
Pistachio Caramel Cake Bars

Why will I love these cake bars?

These bars are seriously divine:

  • Moist, tender and delicious
  • Melt in your mouth gooey
  • With a no-bake cake base to use up leftover cake
  • Filled with quick and easy caramel
  • Chocolatey and rich
  • Nut-free, vegan and gluten-free
  • Low-waste and healthier
  • Easy and quick to make
  • Great for friends and family

If you already love the sound of these Pistachio Caramel Cake Bars then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The base for this recipe uses simple ingredients, which you can find linked below in the “shop the recipe” section:

  • Leftover cake: I use the green pistachio cake leftover from making my St Patrick’s Day Loaf Cake but you can use whatever cake you have. Ideally, it is a pistachio cake for the flavour and colour but you can use a vanilla, lemon or caramel cake, too. make sure you have the correct amount and crumble it all up.
  • Vegan protein powder: this adds a lovely flavour and texture to the base. You can use a variety of flavours like vanilla, salted caramel, white chocolate or even chocolate mint (which is a current favourite and seasonal special) from Macromike where my code AMB-AMY saves you 10%.
  • Runny smooth tahini: for the smoothest tahini caramel, use a runny, smooth tahini and the quality makes a lot of difference. As this is made from sesame seeds, it means that the caramel is nut-free.
  • Pistachio butter (optional): I love pistachio butter but it is fairly expensive, so I saved the pistachio butter for swirling on top as opposed to inside the bars.
  • Coconut oil: this is for helping the layers to set. It creates a melt-in-the-mouth caramel fudge texture as well as allowing the chocolate to set more quickly and slightly softer so that it won’t crack when slicing the bars.
  • Coconut yoghurt: for some moisture in the base, I love adding thick Cocos Organic vanilla or original yoghurt. Make sure the yoghurt is thick and creamy, like a Greek-style dairy-free yoghurt.
  • Maple syrup: for a sweet, sticky caramel, use maple or another syrup like agave, oat or vegan honey.
  • Pistachios: for adding some crunch in the layers. You can find raw, unsalted and de-shelled pistachios in most supermarkets and health food stores.
  • Dark chocolate: for the top of these bars, I like a rich 80% dark chocolate but any dairy-free chocolate will work.

How do I make them?

These are easy to make in a few steps:

  • Crumble up the cake and stir in all the ingredients: to make the base.
  • Press into a lined 6-inch square tin: and press down firmly. Chill while you make the toppings.
  • Whisk together the caramel ingredients till smooth: and pour over the base.
  • Add on some pistachios for crunch: and allow to set until firm.
  • Melt the chocolate and coconut oil: and pour over the caramel.
  • Swirl on the pistachio butter: and allow to set again.
  • Use a warm, sharp knife to slice into bars: and enjoy.

Are they gluten-free and nut-free?

These are easily gluten-free, as long as your cake does not contain gluten. To keep these nut-free, make sure your cake doesn’t contain any nuts, and use tahini throughout the recipe. Also leave out the pistachios and pistachio butter and check that your protein, yoghurt and chocolate are nut-free.

What if I don’t have any leftover cake?

You can easily bake up a fresh cake to make this recipe. Make just the green loaf of my St Patrick’s Day Loaf Cake, or try:

Bake the cakes as instructed then crumble them up and weigh out the correct amount before moving on to make the bars.

A few Pistachio Caramel Cake Bars on a board
Pistachio Caramel Cake Bars

What other recipes can I make?

If you are looking for more no bake bars and slices, how about my:

A few Pistachio Caramel Cake Bars on a board

Pistachio Caramel Cake Bars

Yield: 9
Prep Time: 20 minutes
Total Time: 20 minutes

These no-bake Pistachio Caramel Cake Bars are the best way to use up leftover cake. With a pistachio cake crumb base, a gooey tahini caramel and dark chocolate top, they are vegan, gluten-free and easy to make.


For the Cake Base:

  • 250g green pistachio cake*
  • 25g vegan protein powder
  • 60g runny, smooth tahini (or pistachio butter)
  • 2 tbsp coconut oil, melted
  • 2 tbsp coconut yoghurt

For the Caramel:

  • 60g runny, smooth tahini
  • 60ml maple syrup
  • 40g coconut oil, melted
  • 2 tbsp crushed pistachios

For the Chocolate Top:

  • 100g dark chocolate
  • 1 tsp coconut oil
  • 2 tbsp runny, smooth tahini or pistachio butter
  • Extra crushed pistachios


  1. Line a 6-inch square tin with parchment paper.
  2. For the base: crumble all the cake into crumbs and stir together with the protein powder. Add in the tahini, coconut oil and coconut yoghurt and stir well to a sticky mix. Press firmly into the tin. Pop in the fridge while you make the topping.
  3. For the caramel: whisk together the tahini, syrup and coconut oil till smooth. Pour over the cake base and sprinkle over the pistachios. Smooth over the top and chill in the fridge for 45-60 minutes, until set.
  4. For the chocolate top: chop the chocolate small and melt together with the coconut oil. Pour over the set caramel and smooth over the top. Spoon over the tahini and make swirls. Place back in the fridge for 30 minutes, or until set firmly.
  5. To slice: remove from the fridge and use a warmed, sharp knife to slice into 9 squares. Sprinkle with extra pistachios, if desired.
  6. To store: eat straight away or keep in the fridge for up to 1 week in a sealed container or in the freezer for 1 month, allow to defrost before eating.


*you can use any leftover cake, the green colour of these cake bars comes from the green pistachio cake.

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Pistachio Caramel Cake Bars so please leave a comment below and a star review above. If you do make these, please let me know and tag me in your creations. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With pistachio cake bar love x

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