Chocolate pistachio cups
Prep time
Total time
Ingredients
- For pistachio paste
- 1 cup (200 g) shelled, raw pistachios
- 1-2 tbsp agave syrup (or honey)
- pinch of salt
- For chocolate
- 5 tbsp coconut oil, melted
- 5 tbsp maple syrup (or 4 tbsp agave syrup)
- 4 tbsp raw cacao powder
- pinch of salt
- For topping
- 1 tbsp chopped pistachios
- 1 tbsp cacao nibs
- 1 tsp flaky sea salt
- Note: 1 cup = 250 ml
Preparation
- For pistachio paste, first toast pistachios on a large baking tray in the oven fro about 5 min on 200 C / 390 F.
- After you remove them from the oven, let them cool and than transfer them to your food processor. Process them for about 5- 10 min (depending on your food processor) and add agave syrup and salt.
- Process more until paste is formed, similar to marzipan in texture.
- You will have more pistachio paste than you actually need but otherwise the processor wouldn't work with smaller quantity.
- For raw chocolate, put coconut oil, cacao powder and maple syrup in a small pan and heat it over low heat until it's all melted and combined. Set aside.
- To make the cups, prepare muffin tin with 6 muffin liners.
- First put a small quantity of melted raw chocolate on the bottom of each muffin liner and place it in the freezer for about 5 min until firm.
- Remove from freezer and put another thin layer of melted raw chocolate in each cup.
- Than put about half tablespoon of pistachio paste in the middle of each cup and finish it by drizzling more chocolate until pistachio paste is completely covered.
- Put in the freezer for 5 min so it firms up a little bit.
- Add toppings: chopped pistachios, cacao nibs and flaky sea salt and put back in the freezer until the cups are completely firm (at least 1-2 hours).
- After that keep them in the fridge as coconut oil in raw chocolate melts very quickly on room temperature. Enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2016/02/chocolate-pistachio-cups/