I’ve been on a pistachio kick lately.
Not only are pistachios super good for you and full of healthy fats, potassium, and vitamin K, they’re also lower in calories than other nuts (meaning you can eat more of them!).
So when I came across these amazing dark chocolate-y pistachio butter cups at a vegan restaurant while on vacation, I knew I had to recreate them. I won’t lie to you, these babies take a little bit more work than most of the recipes on the site, although if you buy pre-shelled pistachios the whole thing will go much faster. Yet they’re so worth it, and you can easily make a couple of batches and freeze them.
Here’s your Dark Chocolate Pistachio Butter Cups recipe:
1 cup pistachios, shelled*
1 Tbsp honey
1 Tbsp coconut oil, melted
5 pistachios, coarsely chopped
40g dark chocolate (ideally 85% or higher)
Pinch of sea salt
Tip: I’d recommend using either unsalted or low salt pistachios for this recipe since the cups will most likely end up being too salty with regular salted pistachios. If you use unsalted pistachios, make sure to add a generous pinch of sea salt to the mixture.
Blend together the cup of pistachios, honey, and coconut oil until you get a paste. Use a personal sized blender like a Magic Bullet, hand blender, or small food processor. If the mixture seems a bit too dry, add a little water or additional coconut oil until everything mixes together.
Melt the chocolate in the microwave or on the stovetop, then pour half into 7 individual silicon baking cups (these are my favorite), swirling it around so it covers the bottom of each cup. Then stick the cups in freezer for 5-10 minutes or until chocolate is hardened.
Remove the cups from the freezer, then evenly spoon the pistachio butter into cups, using your fingers or a spatula to smooth the tops. Pour the remaining chocolate evenly on top the pistachio butter, picking up and swirling each cup around until the chocolate covers all of the pistachio butter. Immediately sprinkle chopped pistachios and sea salt on top.
Place in the freezer for 30 minutes or until firm, then eat up! Store in the fridge or freezer.
Macros (per 1/7th recipe):