Chocolate Pistachio Butter Cups
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!
Servings 12 servings
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!
- 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
Serving: 1g | Calories: 247kcal | Carbohydrates: 20g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 270mg | Fiber: 3g | Sugar: 14g | Vitamin A: 55IU | Vitamin C: 0.6mg | Calcium: 29mg | Iron: 2.3mg