Vegan Chocolate Pistachio Cups
Chocolate, pistachios and that suggestion that something along the lines of a Reese’s Peanut Butter cup is on hand will probably have sold you on this recipe. However, let’s also up the ante with a few additional details – these Vegan Chocolate Pistachio Cups are a no-bake treat! They are healthy enough to enjoy on a regular basis, and they come with all the health benefits associated with the power play ingredients (cacao, coconut oil, almond butter, and pistachios.)
So, let’s start with that raw cacao. Did you know that it is among the true superfoods? It has forty times the antioxidants of such power players as blueberries. It is magnesium dense, meaning amazing benefits to the brain and it even has more calcium than milk! Then there is the coconut oil that is a lifesaving compound we all need to ingest more often. Known for boosting HDL, it also gives this treat a silky texture.
Almond butter is nutrient dense, offering protein levels similar to some meat sources, as well as a nice dash of insoluble fiber. Lastly come those pistachios, and the list of benefits you enjoy from even a small number of them is profound. There is the amazing range of vitamins and minerals, the healthy fat, the high protein and the fiber that boosts digestion. Let’s not forget the fabulous crunch they add to this chocolate dessert or afternoon treat. The shredded coconut adds that final dash of flavor and comes with the healthy fats that have drawn so many to a daily serving of this unusual, tropical fruit.
With a dash of sea salt to balance out the sweetness, and that hint of maple syrup, these Vegan Chocolate Pistachio Cups will easily become your new favorite candy. Healthy and quick, they are also fun and appealing to people of any age. Forget the store-bought stuff when you can whip up a batch of these in less than 30 minutes.
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- 1/2 cup raw cacao powder
- 1/4 cup melted coconut oil
- 2 tbsp maple syrup
- 2 tbsp almond butter
- 1 tsp vanilla extract
- Dash of sea salt
- 1/2 cup crushed pistachios
- 2 tbsp shredded coconut
- Mix all ingredients together (except for shredded coconut & few pistachios) until thoroughly combined
- Pour into lined muffin tin, and top with remaining pistachios & shredded coconut
- Place in freezer for 10-15 minutes so they can settle, and enjoy cold