Chocolate Pistachio Butter Cups
User Reviews
5
-
Prep Time
10 mins
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Total Time
10 mins
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Servings
12 servings
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Calories
247 kcal
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Course
Dessert
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Cuisine
Mediterranean
Chocolate Pistachio Butter Cups
Description
Chocolate Pistachio Butter Cups offer a distinctive twist on nut butter confections by featuring a homemade pistachio butter filling. The pistachios are finely processed and blended with honey and coconut oil to create a smooth, palpable cream. This filling is layered between coats of melted bittersweet chocolate, which solidify upon freezing, giving the cups structure and a firm bite. Sprinkling sea salt on top introduces a subtle savory note that complements the sweet and nutty flavors.
The recipe calls for using roasted pistachios for a richer, toasted profile and suggests alternatives like peanut or almond butters if preferred. The cups are made in paper-lined muffin tins and chilled until fully set. Their dense and creamy texture, along with the bittersweet chocolate, delivers a balanced flavor that distinguishes them from common candy variants.
This recipe includes tips on storage, recommending airtight containers for several weeks or freezing to extend shelf life. The process also notes the usefulness of a food processor or blender for the nut butter and mentions suitable kitchen appliances to achieve a smooth consistency.
Ingredients
- 1 cup pistachios shelled, roasted
- 1 tablespoon coconut oil melted
- 2 tablespoons honey
- 12 ounces bittersweet chocolate bar
- salt optional, sea salt
Instructions
- Place pistachios in a food processor. Turn the food processor on and let it run on high for about 5 minutes, scraping down the sides with a spatula as necessary.
- Add the honey, coconut oil and honey, and process until the mixture is smooth again, about 2-3 more minutes.
- In a microwave, melt chocolate bar; stir until smooth.
- Fill a regular muffin tin with paper liners. Drop about 2 tablespoonfuls of the melted chocolate into the muffin cups. Drop 2-3 teaspoonfuls of the pistachio butter into the center of each cup; top with the remaining melted chocolate, about 2 teaspoons for each cup.
- Sprinkle each cup with a pinch of coarse sea salt.
- Freeze until set, about 1 hour and then enjoy!
Notes
- Roasted pistachios work best for making the nut butter to enhance flavor.
- You can substitute pistachio butter with peanut, almond, pecan, or cashew butter, preferably using roasted nuts.
- Store the butter cups in an airtight container for up to 5-6 weeks or freeze for up to 3 months to maintain freshness.
- A food processor or high-powered blender like a Kitchen Aid, Dash, Vitamix, or Ninja is recommended to achieve smooth nut butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 247kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 1mg | 0% |
| Sodium | 3mg | 0% |
| Potassium | 270mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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