The latest version of a butter cup with a Mediterranean twist, these Chocolate Pistachio Butter Cups are simple to make and perfect for a sweet tooth!
If you’ve been following me for a while, you’ll know that I love to add my Mediterranean, (and Lebanese specifically,) flare to recipes. Bloggers have been making peanut butter cups for years, and recently many are making cashew butter and almond butter cups. I think that’s a beautiful thing happening and I welcome all the chocolate nut butter cups in the world! Now it’s time for pistachio butter cups!
How to Make Pistachio Butter Cups
So these butter cups started out as an experiment for me to make pistachio butter. I’ve made peanut butter, almond butter and cashew butter. Surely, I thought it was the same process. Spoiler alert: it’s not.
And the reason for that is that it comes out super chunky and not spreadable like you’d want your nut butter to be. So I add some grapeseed oil and honey, and it makes it much more smooth and spreadable like this
These pistachios were small with a hard skin, so the color is less green than the other Lebanese pistachios I used in my second batch. But they both do the trick…I just love the bright green ones.
I melted 12 oz of chocolate, which is about 3 standard dark chocolate bars. You can use any you like and you might have extra chocolate left over…never a problem in my book!
In a 6 cup muffin tin, I used parchment liners, then dropped a chocolate pistachio combo.
I drizzled more chocolate on top – just enough to cover the pistachio butter and then sprinkled some sea salt on top, because it makes it sparkle and who doesn’t love sparkly desserts?
After I froze them for about an hour, the chocolate sets and snack time is ON!
P.S. notice the size of the pistachios below compared to the ones up top I used. Wow, right?! *Green Heart Emoji*
Just a little closer so you can appreciate that *sparkly* chocolate pistachio butter cup!
These chocolate pistachio butter cups are ridiculously simple to make. You just gotta buy some pistachios, and I bet you already have everything else. I know you have a secret chocolate stach like I do (shhhhh, don’t tell my kids…or my husband ;))
We’ve all eaten a lot of peanut butter cups. It’s time to give your taste buds a little switcheroo with these pistachio butter cups – I promise you will love them, and they are seriously the best chocolate pistachio combo you can try with a beautiful presentation!
More dessert recipes:
If you’ve tried this healthy-ish feel good Pistachio Butter Cups recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Chocolate Pistachio Butter Cups
- 1 cup shelled roasted pistachios
- 1 Tbsp grapeseed oil or other neutral oil
- 2 Tbsp honey or maple syrup
- 2 cups 12 oz bittersweet chocolate bar
- Sea salt for topping optional
- 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, grapeseed 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!
- Adaptability: You can certainly use any other nut butter or make your own nut butters for this recipe: it works well with peanut butter (that’s a given haha), almond butter, pecan butter and cashew butter. I found it’s best to use roasted nuts though if you’re making your own nut butter, especially with cashews.
- Storage: Store in an airtight container for 5-6 weeks, or freeze for up to 3 months.
- Tools: I use the Kitchen Aid food Processor to make this, but I would also recommend the Dash blender, Vitamix or Ninja