Start by blending dates, yacon syrup, cashew butter (or any other nut butter available to you), and fresh raspberries in a food processor until a thick sticky paste is achieved
Transfer the paste into a mixing bowl
Add the remaining ingredients to the bowl and mix thoroughly
Let the mixture thicken for approximately 15 minutes
Once a thick consistency, line the baking tray with parchment paper and transfer the mixture into the tray
Smooth the surface with a spatula
Set in the freezer for a few hours
Remove the frozen mixture from the baking tray and cut it into 8 even bars
Melt cocoa liquor in a bowl on a saucepan with hot water, then proceed to add yacon syrup and stir until the mixture is well combined
Dip each frozen energy bar in the chocolate mixture and sprinkle with pistachios pieces
Leave to set
Store in the fridge for up to 1 week or in the freezer for up to 2 months