5.0 (1 reviews)

2 cups agave nectar (or try Suzanne’s Just Like Honey)
1 cup sugar
1 cup water
1 Tbsp. grated orange rind
1 tsp. cinnamon
1 pkg. phyllo dough
1 cup vegan margarine, melted
2 cups toasted, finely chopped pistachios

• In a medium saucepan over high heat, bring the syrup, sugar, water, orange rind, and cinnamon to a boil. Reduce the heat to low and continue cooking for 10 minutes. Remove from the heat and set aside.
• Preheat the oven to 350°F.
• Grease a shallow baking pan. Place a phyllo sheet in the pan, extending over the rims, and brush with some of the margarine. Repeat with 3 more layers.
• Spread 1/2 cup of the nuts evenly on top, sprinkle with some of the prepared syrup (reserve about 1/2 cup of the syrup for later use) and some of the margarine, and cover with 2 layers of phyllo dough, brushing each with margarine. Repeat this procedure 3 times, covering the last layer of nuts, syrup, and margarine with 4 layers of phyllo dough, brushing each with margarine (including the top layer).
• Press the dough firmly against the rim of the pan and trim with a sharp knife. Cut through the top layer diagonally in a criss-cross pattern to make 24 diamond shapes of equal size. Bake for 30 minutes, then increase the heat to 400°F and bake an additional 10 minutes, until golden brown.
• Pour the reserved syrup on top and let cool. Slice all the way through the previous cuts to make 24 diamond-shaped bars.

Makes 12 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind